Pineapple Upside Down Biscuits

Pineapple Upside Down Biscuits 1 (10 ounce) can crushed pineapple 1/2 cup packed light brown sugar 4 tablespoons butter, room temperature 10 maraschino cherries 1 (12 ounce) package refrigerated buttermilk biscuits (10 count) Preheat the oven to temperature as stated on biscuits. Using a cupcake or muffin tin grease 10 cups. Drain the can of crushed pineapple, saving the juice. Stir together the pineapple, sugar and butter until well mixed. Divide the pineapple mixture amongst the muffin cups. Place a cherry in the center of each tin, pressing to make sure cherry touches the bottom of the cup. Place 1 biscuit in each cup on top of the pineapple mixture. Spoon 1 teaspoon of the reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden brown. Cool for 2 minutes. Invert the pan onto a plate to relase the biscuits. Serve warm sprinkled with powdered sugar or plain.