Ingredients

　　One 10-ounce can crushed pineapple, drained, juice reserved

　　1/2 cup packed light brown sugar

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

　　10 maraschino cherries

　　One 12-ounce package refrigerated buttermilk biscuits (10 count)

　　Preheat the oven to 400 degrees. Grease 10 cups of a muffin tin. 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. Place one biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon 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.

　　Paula Deen's Kitchen Classics