Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). Line a cookie sheet with parchment paper to prevent sticking and make cleanup easier.

Step 2: Prepare the Biscuits

• Open the can of refrigerated biscuits and separate each biscuit into two thinner layers. This will create a top and bottom layer for each stuffed biscuit.
• Lay out the separated biscuits on a clean surface.

Step 3: Add the Fillings

• Spread a thin layer of creamy horseradish sauce on each biscuit half. If you prefer a milder flavor, use less or omit it altogether.
• Place one slice of provolone cheese on half of the biscuit rounds.
• Layer thinly sliced roast beef or chicken over the cheese. You can fold the meat to fit within the biscuit’s shape.

Step 4: Seal the Biscuits

• Take the remaining biscuit halves and place them on top of the filled biscuits.
• Pinch the edges together firmly to seal. This step is crucial to ensure the cheese and meat stay inside while baking.

Step 5: Bake the Biscuits

• Arrange the stuffed biscuits on the prepared cookie sheet, leaving at least an inch of space between them to allow for even baking.
• Bake in the preheated oven for 12 to 15 minutes, or until the biscuits are golden brown and fully cooked.

Step 6: Prepare the Au Jus Dipping Sauce

• While the biscuits are baking, prepare the Au Jus Gravy mix according to the package instructions.
• Typically, this involves whisking the gravy mix with water and heating it over medium heat until it thickens slightly. Stir occasionally to prevent lumps.

Step 7: Finishing Touches

• Once the biscuits are golden brown and baked through, remove them from the oven.
• For extra flavor, brush the tops with melted butter and sprinkle with dried parsley. This enhances both the appearance and taste.
• Let them cool for a couple of minutes before serving.

Step 8: Serve and Enjoy

• Serve the warm French Dip Biscuits with a small bowl of au jus sauce on the side for dipping.