Pineapple Biscuits

Directions

1. 1
   The recipe calls for 12 Frozen Rhodes Anytime, buttermilk biscuits, but I'm sure any yeast type buttermilk biscuit would be fine.
2. 2
   Thaw biscuits.
3. 3
   *During thawing and rising phase, cover frozen dough with plastic wrap. To avoid plastic wrap from sticking to dough while rising, coat with non-stick cooking spray.(Remove wrap before baking).
4. 4
   Drain pineapple well, reserving juice for later.
5. 5
   In a medium size bowl combine crushed pineapple, sugar, vanilla and butter.
6. 6
   Divide pineapple mixture equally between 12 large size sprayed muffin cups.
7. 7
   Place 1 biscuit on top of pineapple mixture in each muffin cup.
8. 8
   Drizzle 1 tablespoon of reserved pineapple juice over each biscuit. *NOTE: you may want to place your muffin pans on a baking sheet this step can be messy.
9. 9
   Bake at 350 F 15-20 minutes.
10. 10
    Remove from oven and invert onto serving platter.
11. 11
    Spoon any filling left in muffin cups over biscuits.
12. 12
    Serve warm.