Pineapple Upside-Down Biscuits

Recipe From: www.foodnetwork.com by Paula Deen
Makes: 10

• 10 ounces crushed pineapple
• 1/2 cup brown sugar
• 1/4 cup butter, softened, plus additional for greasing muffin tins
• 10 maraschino cherries
• 12 ounce package refrigerated buttermilk biscuits, 10 count

1. Preheat oven to 400 degrees. Use butter to grease 10 cups of a muffin tin.
2. Strain the can of crushed pineapple and reserve juice for later.
3. 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 the bottom of the cup.
4. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 tsp. reserved pineapple juice over each biscuit.
5. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Inver the pan onto a plate to release biscuits. Serve warm.