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Pineapple Upside Down Biscuits

My kids like to help make these delicious biscuits with me, but I think they love eating them more!
Course: Bread
Cuisine: American
Servings: 10

Ingredients

  • 1 (10 oz.) can crushed pineapple drain, reserve juice
  • 1/2 c. light brown sugar packed
  • 1/4 c. butter room temperature
  • 10 maraschino cherries stems removed
  • 1 (12 oz.) can refrigerated buttermilk biscuits

Instructions

  • Preheat the oven to 400 degrees. Grease 10 cups of a muffin tin.
  • Strain the can of crushed pineapple, save the 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 the cherry hits the bottom of the cup.
  • Place 1 biscuit in each muffin cup over the sugar and pineapple mixture. Spoon 1 teaspoon of reserved pineapple juice over each biscuit.
  • Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto foil or a plate to release the biscuits. Serve warm.