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Pineapple Upside-Down Biscuits

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Ingredients

  • 1 10-oz can crushed pineapple, drained with juice reserved
  • 1/2 cup brown sugar
  • 1/2 stick butter, room temp
  • 10 marachino cherries
  • 1 12-oz package refrigerated buttermilk biscuits (10 count)

Details

Servings 10

Preparation

Step 1

In medium bowl, combine pineapple, sugar and butter and mix well. Grease muffin tins and put a maraschino cherry in each of the 10 cups. Divide pineapple mixture among the 10 cups. Place one biscuit in each and pour about 1 tsp pineapple juice over each biscuit. Bake at 400 for 12-15 minutes or until golden. Cool for 2 minutes. Invert onto place and serve warm.

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