4 tsp. butter
1/4 c. packed brown sugar
1 (8 oz.) can pineapple slices in pineapple juice
4 maraschino cherries
1 (4 1/2 oz.) pkg. refrigerated buttermilk biscuits
Heavy cream (optional)

Place 1 teaspoon butter and 1 tablespoon brown sugar in each of four 10 ounce custard cups. Arrange a slice of pineapple and a cherry in each cup, or put all 4 in a glass pie dish.

Preheat oven to 450 degrees. Shape 1 1/2 biscuits into a 3 inch round circle. Place on top of pineapple in cup. Repeat with remaining biscuits. Bake 10-15 minutes until biscuits are cooked through and are golden. If biscuits brown too quickly, cover with sheet of foil during last minutes of baking.

To serve, invert each custard cup onto a dessert plate. If you like, pass the cream to serve with the dessert. Makes 4 servings.