2/3 cup sugar
1 tablespoon orange zest
2 (10 ounce) packages refrigerated buttermilk biscuits
3 tablespoons butter or margarine, melted
1/2 cup powdered sugar
1 tablespoon orange juice
6-8 servings
Mix together sugar and orange peel; set aside. Separate biscuits and dip each into melted butter, then in sugar mixture to coat well. In a greased 9 inch round pan, arrange biscuits to overlap slightly. Sprinkle any remaining sugar mixture on top. Bake in preheated 375* oven for 35 minutes or until golden. Cool on rack for 10 minutes and then turn out ontol serving dish. In a small bowl, combine powdered sugar and orange juice; blend well. Drizzle over coffee cake.