Everyone loves monkey bread, but this one is for the true cheese lover.
1/3 cup butter or margarine, melted
3/4 teaspoon dried dill weed
3/4 teaspoon garlic powder
2 cans (10.2 oz each) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits
2 1/2 cups shredded Colby-Monterey Jack cheese blend (10 oz)
Heat oven to 350°F. Generously grease 12-cup fluted tube 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.