Ready in 45 minutes
This recipe get a jump-start from refrigerated biscuit dough. These tasty biscuits can be served for breakfast, brunch or dessert.
Preheat oven to 350 degrees.
Grease 10 cups of a muffin tin.
Strain the can of crushed pineapple, save juice for later.
Combine the pineapple, sugar, butter, and mix well. Divide the pineapple mix among the muffin cups. Place a cherry in the center of each muffin cup, making sure it hits the bottom of the cup. Place 1 biscuit in each cup on top of sugar and pineapple mix. Spoon 1 tsp. reserved pineapple juice over each biscuit.
Bake at 350 degrees for 12-15 minutes, or until golden.
Cool for 2 mins. Invert the pan onto a plate or large cookie sheet covered with foil to release the biscuits. Serve warm.
Erincpeters 1y agoLoved the taste, but the pineapple didn't stay with the biscuits and they were really messy. Next time i might use pineapple rings instead of crushed.
deptydawg 2y agodo to the acid I can't eat pineapple so I made them with rhubarb. I precooked the rhubarb with a little butter and sugar first then let it cool before useing it in the biscuits, verry good.
jessamyka 2y agoGreat easy fast recipe for individual servings!
yfc 2y ago
wednesdayelizabethfowler 2y agoVery quick and easy my toddler loved them and so did my husband!
cmv013 3y ago
amydaughdrill 3y agoQuick and delicious.
Czwhiz 4y agoFast and easy easy easy! You can make these even before you've had your coffee. I used the new small Grands biscuits (really good and fluffy) and they were still slightly larger than regular biscuits. So, I cooked them an additional 7 minutes. I did add a little cinnamon, too. Next time I may make more pineapple sauce and cut up the biscuits- kinda' like monkey bread.
NMnative 4y agoA great recipe idea for the little ones! These were easy to make, for me and the kids :-) and an added benefit was that they actually tasted pretty good considering they are made with canned biscuits.