Pineapple Upside-Down Biscuits

By á-170456

Ingredients

• 1 can crushed pineapple - (10 oz)
• 1/2 cup light brown sugar - (packed)
• 1/4 cup butter - (1/2 stick) room temperature
• 10 maraschino cherries
• 1 package refrigerated buttermilk biscuits - (12 oz)

Preparation

Step 1

Grease 10 cups of a muffin tin.

Strain the can of crushed pineapple, save juice for later. Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup.

Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.

This recipe yields 10 biscuits.