2) Strain the tin of crushed pineapple, reserving the juice. Combine the pineapple, sugar and butter, and mix well. Divide the pineapple mixture between the muffin cups.
3) Place a cherry in the centre of each muffin cup, making sure the cherry hits the bottom of the cup. Separate the dough into 10 biscuits, then place 1 biscuit in each cup on top of the sugar and pineapple mixture. Spoon 1 tsp reserved pineapple juice over each biscuit.
4) Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes and then invert the pan onto a plate to release the biscuits. Serve warm.
Note: In the US you can buy American biscuits ready made in a tin. To substitute, see Paula Deen's recipe for American biscuits.