Pineapple Upside Down Biscuits

Grease 10 cups of a 12-cup muffin tin (*see note below). Drain the pineapple, reserving the juice. Combine the crushed pineapple, brown sugar and softened butter. Divide the pineapple mixture among the 10 greased muffin cups. Place a maraschino cherry at the bottom of the 10 cups, on top of the pineapple mixture. Place 1 biscuit on top of each cherry, pushing slightly into the cup. Drizzle each biscuit with a little spoonful of reserved pineapple juice.

Bake 400 degrees (375 degrees for a dark pan) for 12-15 minutes or until golden brown. Cool for 3 minutes and invert the pan onto a plate. Serve warm.

*Note: I put 1/4 c. water in the 2 unused cups of the muffin tin. I learned this back in Home Economics when I was in Jr. High, circa 1980. Then I use a turkey baster to get it out (if much is left) and wipe with a paper towel before inverting pan. Not sure if this does anything, but I learned that it protects your pan and promotes even cooking. You decide!