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Preheat oven according to biscuit package. Spray 10 cups of a muffin tin with oil.
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Drain the crushed pineapple, saving the juice. Stir together the pineapple, brown sugar, and butter.
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Divide pineapple mixture as evenly as possible among muffin cups. Place a cherry in the center of each cup, making sure it touches the bottom. Place a biscuit on top of each cup.
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Use a pastry brush to brush biscuits with reserved juice.
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Bake 9 - 12 minutes or until the biscuits are golden brown.
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Cool two minutes and then invert the pan onto a large plate.