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.
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