INGREDIENTS:
1 10 oz can crushed pineapple
1/2 c light brown sugar
1/4 c butter, room temperature
10 maraschino cherries, optional
1 12 ozs can buttermilk biscuits (10 in a can)
DIRECTIONS:
Preheat oven to 400.
Grease 10 cups in a muffin tin.
Drain pineapple, save juice.
Combine pineapple, brown sugar and butter mix well. (The butter might be lumpy but that's fine).
Divide pineapple mixture evenly among muffin cups.
Place a cherry in the center of each making sure the top of the cherry touches the bottom of the tin.
Place 1 biscuit in each cup on top of pineapple mixture.
Spoon 1 tsp reserved pineapple juice over top of each biscuit.
Bake 12-15 mins or until golden brown.
Cool for 2 mins invert pan onto platter to release biscuits.
Serve warm.
Makes 10 biscuits
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