Pineapple Upside Down Biscuits

Food Network, Paula Deen

Makes 5 servings

    10 ounces crushed pineapple                                    
    1/2 cup packed light brown sugar                               
    1/4 cup butter room temp.                                      
    10 maraschino cherries                                         
    12 ounces package refrigerated biscuits                        

Prep Time: 10 minutes/Cook Time: 15 minutes

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 in 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.