Paula Deen's Pineapple Upside Down Biscuits

Recipe courtesy Paula Deen

Show: Paula's Party

Episode: Paula-fy It

1 (10-ounce) 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-ounce) package refrigerated buttermilk biscuits (10 count)

Preheat the oven to 400 degrees F.

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.