• Cooking Time:
  • Servings:
  • Preparation Time:



  • 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 cherries
  • 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.

Categories: Biscuit  Bread 
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