Gluten Free Pineapple Upside Down Biscuits

Gluten Free Pineapple Upside Down Biscuits

The American South has given us many great things such as a universal pronoun (y’all), sweet tea, boiled peanuts (don’t knock ’em ’til you tried ’em!) and one of the greatest female literary characters – Scarlett O’Hara.

Sure Scarlett had her flaws; she was vain, selfish and more than a little ruthless. But she was also smart, resourceful, and had a steely determination to turn adversity into prosperity – the original steel magnolia. She didn’t adapt to her circumstances so much as take those circumstances and transform them. When she stood there amongst the ruined remains of what was once a great plantation and pulled a radish from the ground vowing to never be hungry again, it sent shivers down my spine. You knew at that moment she wasn’t going to merely survive, she was going to rise from the ashes and soar.

Southerners have a long tradition of taking humble ingredients and transforming them into culinary masterpieces. They turned “making do” into an art form.

This recipe was born from needing something a little special but having to make do with what I had on hand. It’s a combination of two of my favorite Southern classics; biscuits and pineapple upside down cake.

These Gluten Free Pineapple Upside Down Biscuits are perfect for brunch or even dinner; they are a great compliment to a country ham!

Maybe after a long holiday weekend of consuming ten times the recommended calories per day I should be thinking of salad and vegetables instead of sweet, decadent biscuits. But I’ll think about that tomorrow.


3.34 from 3 votes
Gluten Free Pineapple Upside Down Biscuits
Print Recipe

Gluten Free Pineapple Upside Down Biscuits

Prep Time20 mins
Cook Time15 mins
Total Time37 mins
Course: Dessert
Cuisine: American
Servings: 12 people
Calories: 277kcal
Author: Gluten Free & More


  • 6 tablespoons melted butter divided use
  • 12 maraschino cherries stems removed and patted dry
  • 1 (20 ounce) can crushed pineapple
  • ¼ cup brown sugar
  • ¾ cup white rice flour
  • ½ cup tapioca starch
  • ¼ cup sweet rice flour plus more for kneading the biscuits
  • ¼ cup powdered milk
  • 1 teaspoon sugar
  • ¾ teaspoon kosher salt
  • 2 ½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ¼ cup cold unsalted butter, cut into pieces ½ stick
  • ¼ cup vegetable shortening
  • 1 large egg
  • ½ cup buttermilk


  • Preheat oven to 450 degrees. Brush a standard muffin pan with 1 tablespoon of melted butter. Place a maraschino in the bottom of each muffin tin.
  • Drain the pineapple, reserving the juice. Combine the pineapple with 4 tablespoons melted butter and the brown sugar. Spoon the mixture evenly into the muffin tins.
  • Place the white rice flour, tapioca starch, sweet rice flour, powdered milk, sugar, salt, baking powder, and baking soda into a food processor and pulse a few times to combine. Add the cold butter and shortening and pulse the mixture several times until it resembles coarse crumbs. Add the egg and buttermilk and pulse to combine.
  • Flour a work surface with some sweet rice flour, dump the biscuit batter onto it and knead a few times until the dough is no longer sticky. Divide the dough into 12 equal sized balls and flatten them so they are the size of the muffin tins. Place the biscuits on top of the pineapple mixture.
  • Mix 2 tablespoons of the served pineapple juice with the remaining tablespoon of melted butter and brush on top of the biscuits. Bake for 12 – 15 minutes or until the biscuits are golden brown, let cool in the pan for 2 minutes then flip onto a plate to release the biscuits.


*in place of the flours and starch you can use 1½ cups all-purpose gluten free flour blend


Nutrition Facts
Gluten Free Pineapple Upside Down Biscuits
Amount Per Serving
Calories 277 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g35%
Cholesterol 42mg14%
Sodium 326mg14%
Potassium 234mg7%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 15g17%
Protein 2g4%
Vitamin A 400IU8%
Vitamin C 36.3mg44%
Calcium 94mg9%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Biscuits Cherries Corn Free Maraschino Cherries Pineapple Upside Down
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  1. Sammy
    December 1, 2013

    These look sooo yummy and sumptuous :)


    1. CarolKicinski
      December 8, 2013

      Thank you, enjoy!

  2. Debbie
    December 2, 2013

    I just took these out of the oven a few minutes ago. They look and taste great. My husband is a big fan of pina colada so I think I will add some coconut to the pineapple and see how they came out.

    1. CarolKicinski
      December 8, 2013

      Oh Debbie – that is a great idea! Thanks for sharing.

  3. Jen B
    December 2, 2013

    Oh, Carol, this sounds *delicious*, and is the perfect goody to bring along to parties and holiday feasts, too! Yum. Thanks for sharing!

    1. CarolKicinski
      December 8, 2013

      My pleasure Jen. Enjoy!

  4. Pingback: Vegetarian, Gluten-Free Roundup: Not The Usual Holiday Fare

  5. InTolerant Chef
    December 11, 2013

    I certainly do like the look of these- yummo!

    1. CarolKicinski
      December 12, 2013

      I was literally just thinking of you and here you are! It must be a Christmas miracle :) Thank you!

  6. Pingback: Gluten Free Pineapple Upside Down Cake Recipe | Simply Gluten Free

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