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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (10g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1.7mg||0 %|
|Potassium 8.4mg||0 %|
|Total Carbohydrate 7.5g||2 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 7.3g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 29
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.