- Cooking Time:
- 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)
- Cinnamon sugar
- 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. Sprinkle each biscuit with cinnamon sugar. 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, sprinkled with more cinnamon sugar.