Pineapple Upside-Down Biscuits

By Taraespo

Ingredients

• 1 10-oz can crushed pineapple, drained with juice reserved
• 1/2 cup brown sugar
• 1/2 stick butter, room temp
• 10 marachino cherries
• 1 12-oz package refrigerated buttermilk biscuits (10 count)

Preparation

Step 1

In medium bowl, combine pineapple, sugar and butter and mix well. Grease muffin tins and put a maraschino cherry in each of the 10 cups. Divide pineapple mixture among the 10 cups. Place one biscuit in each and pour about 1 tsp pineapple juice over each biscuit. Bake at 400 for 12-15 minutes or until golden. Cool for 2 minutes. Invert onto place and serve warm.