Preheat oven to 400. Grease muffin tins. Strain crushed pineapple saving juice for later. Combine pineapple, sugar, butter and mix well. Divide pineapple mixture in muffin cups. Place a cherry in the center of each cup, ensuring that it cherry hits bottom of the cup. Place 1 biscuit in each cup on top of pineapple mixture. Spoon 1 tsp of juice over each biscuit. Bake for 12-15 minutes. Cool for 2 minutes then transfer biscuits to a serving plate.
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