French Dip Stuffed Biscuits
Arrange rack in center of oven; preheat to 400°. Line a large baking sheet with foil or parchment. Using your fingers, split biscuits in half so you have 16 thin rounds. Gently stretch each biscuit so they’re about 4" in diameter.
Ingredients :
- 1/3 cup mayonnaise
- 2 tsp. fresh lemon juice
- 1 to 2 tsp. prepared horseradish
- 1 tsp. Dijon mustard
- Kosher salt
- Freshly ground black pepper
- Biscuit Sandwiches
- 1 can biscuits
- 14 oz. thinly sliced deli roast beef
- 8 slices provolone, cut into quarters
- 2 Tbsp. unsalted butter, melted, divided
- 1 packet au jus gravy mix
- Sliced chives, for serving
- Flaky sea salt
Directions :
- In a small bowl, mix mayonnaise, lemon juice, horseradish, and mustard; season with salt and pepper.
- Make Ahead: Horseradish mayo can be made 1 week ahead. Store in an airtight container and refrigerate.
