Message #333

[Guardian Angel]

Pineapple Upside Down Biscuits

1-10 oz can crushed pineapple
1/2 cup packed light brown sugar
1/4 cup (1/2) stick butter, at room temperature
10 Maraschino cherries
1-12-oz package refrigerated buttermilk biscuits (10 count)

Preheat oven to 400 degrees

Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save the 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 the cherry hits the bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 tsp. reserved pineapple juice over each biscuit. Put 1 Tbls. water in the two empty muffin cups. Bake for 12-15 minutes, or until golden brown. Cool for 2 minutes. Invert the pan onto a plate to release biscuits. Serve warm.........Dessert for breakfast......yum