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    Servings: Not specified

    Directions

    Preheat the oven to 400 degrees F. 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.

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

    Parsed from recipe text (no separate ingredient records).

    Comments

    Recipe Summary Difficulty: Easy Prep Time: 10 minutes Cook Time: 15 minutes Yield: 10 biscuits

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