French Dip Biscuits

These flaky biscuits are filled with tender roast beef and melted provolone, then served with warm au jus for dipping. A creamy horseradish spread adds a flavorful kick that complements the rich filling.

Ingredients

• 1 (16.3-ounce) can refrigerated biscuits, containing 8 biscuits
• 1 pound thinly sliced deli roast beef
• 8 slices provolone cheese
• 1 (1-ounce) packet au jus gravy mix
• 2 tablespoons creamy horseradish sauce

Instructions

1. Preheat the oven: Heat the oven to 400°F. Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Prepare the biscuits: Separate the refrigerated biscuits and carefully split each one horizontally. You should have 16 biscuit layers.
3. Add the filling: Spread a thin layer of horseradish sauce over the biscuit bottoms. Fold each slice of provolone as needed and place it on the biscuit, followed by a portion of sliced roast beef.
4. Seal the biscuits: Cover each filled biscuit with one of the remaining biscuit layers. Press the edges together firmly with your fingers or use a fork to seal them completely.
5. Bake: Place the filled biscuits on the prepared baking sheet, leaving some space between them. Bake for about 12–15 minutes, or until puffed and deep golden brown.
6. Make the au jus: While the biscuits bake, prepare the au jus gravy according to the package directions. Heat it on the stovetop until smooth and simmering.
7. Serve: Serve the warm French dip biscuits with individual portions of au jus for dipping.