Pineapple Upside Down Biscuits
By Paula DeenJUMP TO RECIPE
- 10 maraschino cherries
- 1/4 cup at room temperature butter
- 1/2 cup packed light brown sugar
- 1 (10 oz) can crushed pineapple
- 1 (12 oz) package 10 count refrigerated buttermilk biscuits
Preheat the oven to 400 °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.