Preheat your oven to 350° Butter an angel food, or bundt, cake pan.
In a small bowl, melt the butter and stir in the dill and granulated garlic.
3/4t dry dill
a little black pepper
3/4t granulated garlic
2c± grated cheese
1 16oz. can of jumbo buttermilk biscuits
Cut each biscuit into quarters and roll in seasoned melted butter. Arrange 16 in the bottom of the pan and sprinkle with 2/3 of the shredded cheese. Repeat with the remaining biscuits, roll in the seasoned butter, then arrange on top of the rest in the pan. Add the rest of the cheese then bake for 30-35 minutes, or until golden brown.
Let stand 5 minutes. Run a knife around the outside edge to loosen. Flip onto a serving plate and pull apart to serve.
This is not my original recipe. Even though I made a couple changes, it's almost identical to the one I found online.
This would go well with soup, stew, or chili.
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