Pineapple Biscuits

Instructions

1. The recipe calls for 12 Frozen Rhodes Anytime, buttermilk biscuits, but I'm sure any yeast type buttermilk biscuit would be fine.
2. Thaw biscuits.
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. Drain pineapple well, reserving juice for later.
5. In a medium size bowl combine crushed pineapple, sugar, vanilla and butter.
6. Divide pineapple mixture equally between 12 large size sprayed muffin cups.
7. Place 1 biscuit on top of pineapple mixture in each muffin cup.
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. Bake at 350 F 15-20 minutes.
10. Remove from oven and invert onto serving platter.
11. Spoon any filling left in muffin cups over biscuits.
12. Serve warm.