Ingredients
- 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)
Directions
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.
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By lulurules
on May 29, 2011
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These are great! My family loved them even those that aren't crazy about pineapple. You can use Grands!!! I just used a larger muffin pan and doubled the filling. I baked them using the guidelines for the biscuit and they were perfect!!
By Chir
Phoenix, AZ
on April 13, 2010
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These were edible, but nothing to rave about. They weren't bad either. They were super quick and easy to put together but probably won't make again unless in a time crunch.
By nessabean_11643223
Yardley, PA
on February 04, 2010
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I made these for an "island" themed party and let me tell you, they were great! They are so simple, so fast, so easy, and so good. I did not happen to have any cherries around, so I omitted those, but I don't really like cherries anyway. I baked them for 10 minutes, and they came out perfectly. These are my new go-to dessert. Thanks Paula!
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