Community Classics .
Edited on Nov 26, 2007

This is a great Breakfast/Brunch recipe for a Holiday/Sunday Morning. I made them this year, hubby loved them!


1 -- 10-oz. can crushed pineapple, WELL drained, juice reserved.
1/2 -- C. firmly packed brown sugar
1/4 -- C. butter, at room temp.
10 -- Maraschino cherries
1 -- 12-oz. pkg. refrigerated buttermilk biscuits [10 count]


Pre-heat over to 400-degrees F. Grease 10 cups of a muffin tin.
In Med bowl, combine sugar & butter. Mix until crumbly & add pineapple. Divide Pineapple mixture amoung 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 tsp. pineapple juice over each biscuit.
Bake 12 to 15 mins., or until golden. Cool for 2 min. Invert the pan onto a platter to release the biscuits. Serve warm.

Not a NESTLÉ®-tested recipe.

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