Directions
Preheat your oven to 350°F (175°C).
Separate the biscuit dough into 8 biscuits and gently flatten each with your hands.
Place a slice of roast beef and a slice of provolone on each biscuit.
Fold the edges over the filling and pinch to seal, forming a ball.
Arrange the biscuits seam-side down in a greased baking dish.
In a small bowl, whisk together melted butter, Worcestershire sauce, garlic powder, onion powder, thyme, rosemary, salt, and pepper.
Brush the mixture generously over the tops of the biscuits.
Bake for 20–25 minutes, or until golden brown and cooked through.
While baking, heat the beef broth in a small saucepan until warm.
Serve the biscuits hot with beef broth on the side for dipping.
Variations & Tips
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Add heat: Toss in a slice of jalapeño or a dash of hot sauce inside each biscuit before sealing.
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Cheese swap: Try Swiss or cheddar for a different flavor.
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Vegetarian option: Sautéed mushrooms and onions make a savory meat-free alternative.
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Make-ahead: Assemble biscuits ahead of time and refrigerate until ready to bake.
