Ingredients Jump to Instructions ↓

  1. 1 can crushed pineapple , 10-ounce

  2. 1/2 cup packed light brown sugar

  3. 1/4 cup ( 1/2 stick) butter , at room temperature

  4. 10 maraschino cherries

  5. 1 pkg refrigerated buttermilk biscuits,

  6. 10 count

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°. Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save juice for later. Combine pineapple, sugar, and butter, 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 tsp reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden brown. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.


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