Heat butter and garlic in a small skillet; stir in parsley.
Remove from heat.
Separate biscuits; dip each in the garlic butter to coat.
Overlap 15 biscuits around the outer edge of a 9-inch round layer-cake pan; form an inner circle by overlapping remaining biscuits.
Drizzle any remaining butter over top of biscuits and sprinkle evenly with Parmesan cheese.
Bake at 425Â°F 15 to 20 minutes, or until golden brown.