Categories: Biscuits, Cherries, Pineapple
Ingredients
- 1 (8-ounce) can crushed pineapple, well drained (save the juice)
- 1/2 cup firmly packed light brown sugar
- 1/4 cup (1/2 stick) butter, at room temperature
- 10 maraschino cherries1 (12-ounce) package refrigerated buttermilk biscuits (10 count)
Directions
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Preheat oven to 400F. Grease 10 cups of a muffin tin. In medium bowl, combine pineapple, sugar, and butter; mix well. Divide pineapple mixture among the muffin cups. Place a cherry in the center of each
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muffin cup. Place one biscuit in each cup on top of pineapple mixture.
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Pour about 1 teaspoon of the reserved pineapple juice over each biscuit. Bake 12 to 15 minutes, or until golden. Cool for 2 minutes.
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Invert the pan onto a plate to release the biscuits.