PLACE biscuits on baking sheet; brush or drizzle with coffee. Set aside.
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. Add sour cream and espresso powder; beat until well blended.
PLACE 5 of the biscuits on bottom of 9x5-inch loaf dish; cover with 1/3 of the pudding mixture. Repeat layers twice. Refrigerate several hours or overnight. Top with whipped topping just before serving. Store leftover dessert in refrigerator.
