Dessert -Paula Deen's Pineapple Upside-Down Biscuits

This is Paula Deen's sweet biscuit recipe that she might serve for breakfast or a side to a holiday dinner. I love watching Paula Deen and also trying her wonderful recipes.

PINEAPPLE UPSIDE-DOWN BISCUITS

1 (10-ounce) can crushed pineapple, drained, juice reserved

1/2 cup firmly packed light brown sugar

1/4 cup (1/2 stick)butter, at room temperature

10 maraschino cherries

1 (12-ounce) 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 teaspoon pineapple juice over each biscuit.

Bake 12 to 15 minutes, or until golden.