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Pineapple Upside Down Biscuits

Cooking With Rania - "Celebrating the End of School"
KDKA Pittsburgh Today Live 6/8/2011

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Pineapple Upside Down Biscuits

INGREDIENTS
1 (10 ounce) can crushed pineapple
1/2 cup packed light brown sugar
1/2 cup (1/2 stick) butter, at room temperature
10 maraschino cherries
1 (12 ounce) package refrigerated buttermilk biscuits (10 count)

DIRECTIONS
Preheat the oven to 400 degrees.
Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save juice for later. Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry on the center of each muffin cup, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.

Yield: 10 biscuits