Easy Pineapple Upside-Down Biscuits
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 cherries1
(12-ounce) package refrigerated buttermilk biscuits (10 count)
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, andmix well. Divide the pineapple mixture among the muffin cups. Place acherry in the center of each muffin cup, making sure cherry hitsbottom of cup. Place 1 biscuit in each cup on top of sugar andpineapple mixture. Spoon 1 teaspoon reserved pineapple juice over eachbiscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2minutes. Invert the pan onto a plate to release the biscuits. Serve warm.
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