In a microwave proof measuring cup, melt butter until completely melted.Carefully remove from microwave and add garlic powder and dill weed.Slowly stir in parmesan cheese and blend well.
Open one can of biscuits at a time and seperate each biscuit from the other. Cut each biscuit in half.
*(Note) Make sure biscuits are chilled before cutting, this makes cutting easier.
Lightly spray a nonstick bundt pan with cooking spray.Lay in a staggered fashion the first can of cut biscuits completely and evenly around the bottom of the pan. Stir butter and cheese mixture as it may have separated from sitting. Pour half of the mixture over the top of the first layer of biscuits.
Repeat by cutting the second can of biscuits in half. When placing the second can of cut biscuits on the first layer, also stagger these so there will be room for the butter and cheese mixture to melt between the layers.
Bake at 350* for about 30 minutes. All biscuits should be cooked and golden brown. When done remove from oven and turn onto large round platter upside down.