Ingredients:

6 tablespoons melted butter, divided use

12 maraschino cherries, stems removed, patted dry

1 (20-ounce) can crushed pineapple

¼ cup brown sugar

*¾ cup white rice flour

*½ cup tapioca starch

*¼ cup sweet rice flour plus more for kneading the biscuits

¼ cup powdered milk

1 teaspoon sugar

¾ teaspoon kosher salt

2½ teaspoons baking powder

¾ teaspoon baking soda

¼ cup (½ stick) cold unsalted butter, cut into pieces

¼ cup vegetable shortening

1 large egg

½ cup buttermilk

 

*in place of rice flour and starch, you can use 1½ cups all-purpose gluten-free flour blend or all-purpose flour plus extra for kneading the biscuits.

 

Directions:

Preheat oven to 450°. Brush standard muffin pan with 1 tablespoon melted butter. Place a maraschino in the bottom of each muffin tin. Drain pineapple, reserving juice. Combine pineapple, 4 tablespoons melted butter and brown sugar. Spoon mixture evenly into muffin tins. Place white rice flour, tapioca starch, sweet rice flour, powdered milk, sugar, salt, baking powder and baking soda into food processor. Pulse to combine. Add the cold butter and shortening and pulse the mixture several times until it resembles coarse crumbs. Add egg and buttermilk. Pulse to combine. Flour a work surface with rice flour, dump biscuit batter onto it and knead until dough is no longer sticky. Divide dough into 12 equal-sized balls and flatten them so they fit the muffin tins. Place biscuits on top of pineapple mixture. Mix 2 tablespoons of reserved pineapple juice with remaining tablespoon melted butter and brush on biscuits. Bake 12 to 15 minutes or until golden brown, cool in pan for 2 minutes, then flip onto a plate.