Pineapple Upside Down Biscuits


  • 1 (10-ounce) can crush 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°F. Grease 10 cups of a muffin tin. 

In a 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. Cool for 2 minutes. 

Invert the pan onto a plate to release the biscuits. Serve warm.

Cook's Notes:  Don't worry if your biscuits don't come out perfect when you invert the pan.  They are easy to fix, just put them right side up and spoon the pineapple mixture back on top of them that has stayed in the muffin tin.