Easy Pineapple Upside Down Biscuits
1 10-ounce can crushed pineapple
1/2 c. packed light brown sugar
1/4 c. butter, at room temperature
10 maraschino cherries
1 (12-ounce) package refrigerated buttermilk biscuits (10 count)
Preheat oven to 400 degrees. Grease 10 cups of a muffin tin or use liners.
Strain the can of crushed pineapple saving the juice for later. Combine the pineapple, brown sugar and butter and mix well. Divide the mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure it hits the bottom of the 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.