Preheat oven to 350ºF and lightly grease a bunt pan.
Rip each biscuit into three equal sections, roll into small balls, and set aside.
On a large cutting board set up individual piles of rosemary, parsley, chives, cheese, dill, and almonds.
In a small bowl, melt butter with minced garlic.
Lightly dip one side of each biscuit ball in the butter, press into one of the piles on the cutting board, at which point lift and roll the herb-coated ball between hands to distribute butter and herbs.
Place in the bottom of the bunt pan. Repeat step 5, alternating between various herbs, almonds, and cheese in any order (pro-tip: remember the last herb covered dough balls that are placed in the pan will be the ones on the top of the loaf for display).
Once all the biscuit balls are in the pan, press down lightly to even the whole loaf out.
Bake for about 25-35 minutes, until golden brown. Cover the top with foil if the loaf is browning too quickly, and continue to bake until the center is light and fluffy.