Working with a few biscuit pieces at a time, dip pieces into butter mixture, turning to coat. In ungreased 12-cup fluted tube cake pan, arrange 1 can of dipped biscuit pieces in a single row. Sprinkle with 1/2 cup of the cheese. Add second can of dipped pieces; sprinkle with remaining 1/2 cup cheese. Top with remaining can of dipped biscuit pieces.