As stated on the biscuit package, preheat the oven to the specified temperature.
Grease 10 muffin tins or cupcake pans.
The crushed pineapple juice should be saved after draining the can.
Melt the butter and sugar together. Stir in the pineapple.
In each muffin cup, divide the pineapple mixture.
Cherry should touch the bottom of each cup when placed in the center of the tin.
The pineapple mixture should be topped with one biscuit per cup.
Over each biscuit, pour 1 teaspoon of pineapple juice.
After baking, let it cool for a few minutes before serving.
Wait two minutes before serving.
Remove the biscuits from the pan by inverting them onto a plate.
Powdered sugar or plain is fine. Serve warm.