- 1 8 oz can pineapple slices, drained and halved
- 8 red maraschino cherries
- ½ cup brown sugar
- 2 tablespoons reserved pineapple juice
- 1 can buttermilk refrigerator biscuits
ingredients
directions
Heat oven to 375-degrees. Arrange pinapple slices and cherries in ungreased 8 to 9-inch pan. In small saucepan, heat brown sugar and pineapple liquid to boiling, stir constantly. Remove from heat. Separate dough into 10 biscuits; place over pineapple slices. Pour brown sugar mixture over biscuits in pan. Bake at 375-degrees for 17 to 25 minuts or until golden brown. Cool 10 minutes in pan. Invert onto serving plate. Serve warm or cool. |
Categories
Breakfast
