Preheat your oven to the temperature specified on your biscuit package, usually around 425°F (220°C).

Roll out the biscuit dough on a floured surface until it’s about half an inch thick. Cut the dough into even squares, roughly 4x4 inches.

Layer a slice of roast beef and a slice of provolone cheese in the center of each biscuit square. Add a small dollop of horseradish if desired.

Fold the biscuit square over the filling to create a pocket and press the edges firmly together to seal.

Place the sealed biscuits on a prepared baking sheet, spaced apart, and bake for about 12–15 minutes or until golden brown.

While biscuits are baking, heat the au jus sauce in a small saucepan over low heat until warm.

Let the biscuits cool for a minute or two before serving alongside the warm au jus for dipping.