From Palua's Home Cooking/Paula's Party Episode: Paula-fy It/Lady and Sons Too! cookbook/Nov/Dec 2006 issue
5 stars based on 14 Reviews
Servings: 10 biscuits
Prep Time: 10 min
Cook Time: 15 min
10 maraschino cherries
1/4 cup (1/2 stick butter), at room temperature
1/2 cup packed light brown sugar
1 (10-ounce) can crushed pineapple
1 (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, 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.
Recipe Courtesy of Paula Deen