Pineapple Biscuits - cooking recipe

Ingredients

12 refrigerated buttermilk biscuits
20 ounces crushed pineapple
3/4 cup brown sugar
1/2 teaspoon vanilla extract
1/2 cup butter, softened

Preparation

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