French Dip Biscuits
Preheat your oven to 400ºF and line a baking sheet with parchment paper.
Separate each biscuit into two layers. Spread a little horseradish sauce on each half of the biscuits, add provolone to the top of each half biscuit, top with meat. (I made a few biscuits that used one biscuit and others that used two. If using two you’ll need two tubes of biscuits, 2lbs roast beef and more cheese.)
Place the other half of biscuit on top of each biscuit. Pinch the edges together and place on top of the parchment paper.
Bake for 12-15 minutes until they’re golden brown.
While those are baking, make your Au Jus Gavy. You can either use a prepared mix and do those according to the directions, or make whatever one you would like.
When biscuits are golden brown and ready, brush with meted butter and sprinkle with dried parsley for a little color or dried herbs (Italian seasoning, thyme or rosemary) for a kick of flavor. That’s optional of course.
Dip French dip biscuits into Aus Jus and eat. Serve with chips, fried or macaroni salad.
Ingredients
1 can refrigerated biscuits, larger ones (8 biscuits)
1 lb thinly sliced deli roast beef
2 tablespoons horseradish sauce
8 slices provolone cheese
1 (1oz) packet Aus Jus Gravy mix, or your own Aus Jus
2 tablespoons melted butter
dried parsley, or Italian seasoning, thyme rosemary, optional
