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Quick and Easy Peach Upside-Down Biscuits


Peach Upside-Down Biscuits

Peach Upside-Down Biscuits

Diana Rattray
Make these great little biscuits to go along with a breakfast or brunch casserole, or make them as a treat or dinner dessert for the family.


  • 1 can (about 15 ounces) peaches*
  • 5 tablespoons butter, melted
  • 1/2 cup light brown sugar, packed
  • 1/4 cup coconut
  • 1 package (7.5 ounces) refrigerated biscuits, country style or buttermilk (10 biscuits)


*This recipe will use about 2/3 of the can, or you can use about 3 of the small snack size packages of diced peaches.

Butter 10 cups of a 12-cup muffin pan. Heat oven to 400°. Line a 15x10-inch jelly roll pan with foil or have a large pan or piece of foil ready for the biscuits.

Drain peaches, reserving 2 tablespoons of the syrup. Dice the sliced peaches or slice thinly crosswise.

Combine the melted butter with the brown sugar, coconut, and the 2 tablespoons reserved syrup.

Put 2 teaspoons of the brown sugar and coconut mixture into each of 10 muffin cups. Put about 1 tablespoon of diced peaches on the mixture. Open the package of biscuits and separate into 10 biscuits. Place 1 biscuit in each of the 10 muffin cups.

Bake the biscuits for 12 to 15 minutes, or until the biscuits are golden brown. Immediately and carefully invert onto a foil-lined jelly roll pan or baking pan.

Makes 10 servings.

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