Grease a 10-inch fluted tube pan. Set aside.
In a small bowl, combine sugar, crystallized ginger, ground ginger and lemon or orange peel, breaking up any peel clumps. In another small bowl, combine orange juice and melted butter. Separate biscuits. Dip each biscuit into the orange juice-butter mixture and roll in the sugar mixture to coat.
In prepared pan, arrange biscuits, in single layer, with flat sides together. Pour remaining juice mixture over top; sprinkle with remaining sugar.
Bake in a 350 degree F oven 35 minutes. If rolls brown too quickly, cover with foil the last 10 minutes of baking. Cool in pan on wire rack 1 minute. Turn pan upside down onto serving plate. Remove pan. Spoon any remaining topping in pan atop rolls. Cool 15 minutes. Serve warm. Makes 10 servings (2 biscuits each).