These are so yummy. They are in a Paula Deen Magazine and they are worth sharing. Super easy and so cute. Makes 10 biscuits.
1 10 oz can crushed pineapple, drained, juice reserved
1/2 cup firmly packed light brown sugar
1/2 stick of butter, at room temp (1/4 cup)
10 maraschino cherries
1 12 oz package refrigerated buttermilk biscuits (10 count)
Preheat oven to 400 degrees. Grease 10 cups of a muffin tin. In medium bowl, combine pineapple, sugar, and butter and mix well. Divide 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 pineapple mixture. Pour about 1 teas pineapple juice over each biscuit.
Bake 12 to 15 min or until golden. Cool for 2 min and invert the pan onto a plate to release the biscuits. Serve warm. Too cute.
Chocolate Castles 