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Preheat the oven to 350 F.
First, make sure all the biscuit cans are very cold.
Open all the cans of biscuits and cut the biscuits into quarters. Fill
a large
Ziplock bag with the granulated sugar, the orange zest, and the dash
of salt.
Seal the bag and shake it around until the zest and the sugar are
totally
combined. Add the biscuit pieces to the bag, seal it and shake/toss it
around
until all the biscuit pieces are coated in the orange sugar. Pour the
pieces
into a bundt or tube pan and set it aside.
In a medium pan over medium heat, melt the butter then stir in the
brown sugar
and vanilla until just barely combined. Pour the mixture all over the
biscuit
pieces, scraping the pan to get all the butter/brown sugar out of
there. Let it
settle for a second, then place the pan in the oven.
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Bake for 25 minutes, or until the top of the biscuits are golden
brown. Then remove the pan from the oven and set it on a rack. Let the
pan sit for at least 10 minutes (but no more than 15), then turn the
cake out of the pan onto a cake plate.
Note- When it first comes out of the pan, the melted sugar/caramel
will be a little on the hot side. Wait a few minutes after turning it
out before serving.
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