Ingredients
2sticksunsalted buttermelted and cooled, plus more for greasing
2cansbiscuitrefrigerated
½cupgranulated sugar
½cuplight brown sugar
1tspvanilla extract
½tspkosher salt
2orangeszested
1½cupspowdered sugarsifted
2tbsporange juice
Preparation
Preheat the oven to 325°F. Brush a 10-cup Bundt pan with melted butter.
Cut each biscuit into quarters and transfer to a large bowl.
Add the melted butter, granulated sugar, brown sugar, vanilla, salt, and orange zest and toss to coat the biscuit pieces evenly. Transfer the mixture to the prepared pan and gently press in an even layer.
Bake until golden brown and puffed (50 to 55 minutes.) Transfer the pan to a baking sheet and let cool for 10 minutes, then invert the bread onto the baking sheet and let cool for 20 minutes more.
Meanwhile, stir together the powdered sugar and 2 tablespoons orange juice in a small bowl to form a thick glaze. Add more orange juice as needed to achieve your desired consistency.
Drizzle the glaze evenly over the cooled bread, then transfer the bread to a platter and serve.
Enjoy!
