Baked French Dip Biscuits (Print Version)

Flaky biscuits stuffed with roast beef and cheese, served with hearty au jus for dipping.

# Ingredients:

→ Biscuits

01 - 1 can (16 oz) refrigerated biscuit dough, 8 count

→ Filling

02 - 1 pound thinly sliced deli roast beef
03 - 8 slices provolone cheese, halved or quartered

→ Sauce and Assembly

04 - 2 tablespoons creamy horseradish sauce
05 - 1 packet au jus gravy mix
06 - Water, for preparing au jus per packet instructions
07 - Melted butter, for brushing

# Steps:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Separate biscuits and split each in half horizontally. Gently flatten each piece into a circle approximately 3 inches across.
03 - Spread a thin layer of creamy horseradish sauce onto the bottom halves of the biscuits, if desired.
04 - Place slices of roast beef and provolone cheese onto each biscuit bottom.
05 - Cover with the remaining biscuit halves and gently press to seal edges together.
06 - Brush the tops of the biscuits with melted butter for a golden finish.
07 - Bake for 12 to 18 minutes, or until the biscuits are golden and baked through.
08 - While biscuits bake, prepare au jus by combining the gravy mix with water according to packet instructions and heating until hot.
09 - Serve the baked biscuits warm with prepared au jus for dipping.

# Notes:

01 - Press biscuit edges firmly to prevent filling from leaking during baking.
02 - Let biscuits cool briefly before serving to avoid burns from hot filling.

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