Pineapple Upside-Down Biscusts

This recipe is so simple, but very good.

1 (10oz) can crushed pineapple (in it’s own juice)
1/2 cup packed light brown sugar
1/4 cup (1/2 stick) butter, at room temp.
10 maraschino cherries
1 (12oz) packaged refrigerated buttermilk biscusts (10 count)

Preheat oven to 400 degrees F.

Grease 10 cups of muffin tin. Strain the can of crushed pineapple, save juice for later. Combine the pineapple, sugar and butter, mix well. Devide 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, pineapple mixture. Spoon 1 tsp. of reserved pineapple juice over each biscuit. Bake for 12 to 15 min, or until golden brown. Cool for 1 minute. Invert the pan onto a plate to release the biscuits. Serve warm. Enjoy! :wink: