⅓ cup butter or margarine, melted

¾ teaspoon dried dill weed

¾ teaspoon garlic powder

2 cans (10.2 oz each) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits 

2 ½ cups shredded Colby-Monterey Jack cheese blend (10 oz)

Directions:

Heat oven to 350°F. 

Generously grease cake pan with shortening, or spray with cooking spray. 
In small bowl, mix melted butter, dill weed and garlic powder. 

Separate each can of dough into 5 biscuits; cut each biscuit into fourths. 

Coat half of the biscuit pieces in butter mixture; arrange in pan. 
Sprinkle 2 cups of the cheese over dough. 

Coat remaining dough pieces in butter mixture; place over cheese. 

Sprinkle with remaining cheese. 
Bake 30 to 35 minutes or until golden brown. 

Let stand 5 minutes. 

Run knife around outside edge to loosen. 

Place heatproof plate upside down over pan; turn plate and pan over. 

Remove pan; invert onto serving plate. 

Pull apart to serve.

Notes:

A pizza cutter works great to cut the biscuits into quarters super fast!