Prep: 20 min.
Bake: 35 min.
Cool: 30 min.
Stand: 30 min.

Ingredients
1-1/4 cups sugar
1 tablespoon finely shredded orange peel
1/3 cup orange juice
1/4 cup butter, melted
2 12-ounce packages refrigerated biscuits (20 biscuits)

Directions
1. Preheat oven to 350 degrees F. Grease a 10-inch fluted tube pan; set aside.
2. In a small bowl, combine sugar and orange peel, breaking up any orange peel clumps with a fork. In another small bowl, combine orange juice and melted butter.
3. Separate biscuits. Dip each biscuit into the orange juice mixture, then roll in the sugar mixture to coat. Place biscuits on edge in the prepared pan. Pour any remaining orange juice mixture over biscuits.
4. Bake for 35 to 40 minutes or until top is golden brown. Cool in pan on a wire rack for 1 minute. Invert pan onto a serving platter with slightly raised sides; remove pan. Cool for 30 to 45 minutes. Serve warm. If desired, garnish center of biscuit ring with kumquats, cranberries, and fresh herbs. Makes 10 servings.