Preheat oven to 375 degrees F. Grease a cast iron 10" skillet, oven safe skillet or pie plate.
Remove the biscuits from the can and separate. Cut each biscuit in half. Roll each piece to shape into a ball. Set aside.
In a small bowl, mix 4 T butter, melted, garlic, basil, parsley and parmesan cheese.
Dip each ball of dough into the butter garlic herb mixture, one at a time. Place each butter-coated roll in the prepared skillet, leaving a little space between rolls so they have room to rise.
Bake the rolls for 18 to 20 minutes or until the tops are golden.
Brush the remaining 2 T butter, melted, over the tops of the rolls once they are removed from the oven.