Pineapple Upside-Down Biscuits 10 oz. can crushed pineapple
1/2 cup brown sugar
1/4 cup (1/2 stick) butter, at room temperature
10 maraschino cherries
12 oz. pkg. refrigerated buttermilk biscuits (10 count) Heat oven to 400. 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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