Pineapple Upside Down Biscuits
Family Tested & Approved
(10 ounce can) crushed pineapple, drained, juice reserved
packed light brown sugar
(1 stick) butter, at room temperature
(12 ounce) package refrigerated buttermilk biscuits (10 count)
Grease 10 cups of a muffin tin.
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.
Place one biscuit in each cup on top of sugar and pineapple mixture.
Spoon 1 teaspoon pineapple juice over each biscuit.
Bake for 12 to 15 minutes or until golden.
Invert the pan onto a plate to release the biscuits.