2 (7.5 oz.) cans refrigerated buttermilk biscuits
1/4 c. butter, melted
1/4 c. grated Parmesan cheese
1 tsp. dill weed
1/4 tsp. garlic powder

Separate each can of dough into 10 biscuits. Cut each biscuit in half and randomly place layer in ungreased 12-inch fluted tube pan. Spoon cheese mixture over top. Repeat layers with remaining biscuits and cheese mixture. Bake at 350 degrees for 20 to 30 minutes until golden brown. Cool 1 minute; remove from pan. Serve warm. Pull apart and use as dippers with Spinach Dip. 12 servings.