(1) Grease a baking sheet and set oven temperature to 375°F, or 190°C.
2. Make two rounds out of the biscuits by dividing them horizontally in half.
The next step is to mix the horseradish sauce and mayonnaise in a little bowl. After halving the biscuits, spread a little amount of the filling over each half.
4. On the underside of each biscuit, add a few pieces of roasted meat and a pinch of Swiss cheese. Carefully press the second half of the cookie on top to seal.
5. Bake the biscuits for 12–15 minutes, or until they become golden brown, on a greased baking sheet.
6. In a small saucepan over medium heat, combine the gravy mix with 2 cups of water to make the au jus. Set aside while the biscuits bake. 13. Simmer, stirring often, until reduced by half.
7. Accompany the heated biscuits with a bowl of warm au jus, ready to be dipped.
Tips and Variations
Substituting provolone or mozzarella for some of the cheese in this dish might give it a new spin. To add a tangy touch to every meal, add a teaspoon of Dijon mustard to the mayonnaise mixture. If you’re looking to add a little green to your biscuits before baking them, try adding arugula or spinach.
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