Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Biscuit | 1 medium (45g) | 166 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (10-oz) can crushed pineapple
- ½ cup packed light brown sugar
- ¼ cup (½ stick) butter, at room temperature
- 10 maraschino cherries
- 1 (12-oz) package refrigerated buttermilk biscuits (10 count)
Directions
Preheat the oven to 400°F.
Grease 10 cups of a muffin tin.
Strain the can of crushed pineapple, save juice for later.
Combine the pineapple, sugar, and butter, and mix well.
Divide the pineapple mixture among the muffin cups.
Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup.
Place 1 biscuit in each cup on top of sugar and pineapple mixture.
Spoon 1 teaspoon reserved pineapple juice over each biscuit.
Bake for 12 to 15 minutes, or until golden.
Cool for 2 minutes.
Invert the pan onto a plate to release the biscuits.
Serve warm.
Category:World Recipes
Category:TNT Recipes
Category:Biscuit Recipes
Category:Pineapple Recipes
Category:Maraschino cherry Recipes
Category:Light brown sugar Recipes