Cheesy Roast Beef Biscuit Melts for a Quick Savory Meal Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are ready and the oven is fully preheated to 375°F (190°C). Take the roast beef out of the refrigerator about fifteen minutes early to take the chill off, as this helps it heat through more evenly.

Prepare a baking sheet with parchment paper to prevent sticking. Clear a clean workspace for assembling the melts, and have a pastry brush and a small bowl ready for the garlic butter mixture.

Instructions

Dough Preparation

1. 1Prepare the biscuits
   Preheat the oven to 375°F (190°C). Open the can of biscuit dough and separate the biscuits. Flatten each biscuit slightly on a baking sheet to create a base for the fillings.
   Look for dough is laid out on the sheet
   Tip Ensure the baking sheet is lined with parchment paper for easier cleanup.

The biscuits should be evenly spaced on the baking sheet to allow for proper airflow. Ensure they are flattened just enough to create a stable base, which will prevent the melts from tipping over during the filling stage.

The oven should be at the correct temperature before proceeding to the assembly, ensuring that the baking process begins immediately upon the first tray entering the oven.

Filling Assembly

2. 2Assemble the melts
   Spoon the shredded roast beef onto the center of each flattened biscuit. Top the beef generously with the shredded cheese. Fold the edges of the biscuit dough over the filling to seal, or top with another flattened biscuit piece if desired.
   Look for beef and cheese are piled high
   Tip Seal the edges well to keep the cheese from leaking out during the baking process.

Check that each biscuit has a balanced amount of beef and cheese. The filling should be centered, leaving enough room around the edges to seal the dough. If the edges are dry, a tiny dab of water can help them stick together. The assembled melts should look tidy and compact, ready to be brushed with the garlic butter mixture before they hit the heat.

Baking Finish

3. 3Brush and bake
   Mix the melted butter and garlic powder in a small bowl. Brush the tops of the assembled biscuits with the garlic butter. Bake in the oven until the biscuits are golden brown and the cheese is bubbling and melted, reaching an internal temperature of at least 145°F (63°C) for the roast beef. Let the meat rest at least 3 minutes before serving.
   Look for biscuits are golden brown and cheese is bubbling
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Watch the oven closely during the last few minutes to prevent the biscuit tops from burning.

At the end of this phase, the kitchen should smell fragrant and savory. The biscuits must be deep golden brown, not pale, which indicates they are cooked through. The cheese should be visible in places where it has bubbled through the seams, and it should be soft and stretchy when touched. If the tops brown too quickly, tent them lightly with a piece of aluminum foil for the final minutes.

Common mistakes

One common mistake is overfilling the biscuits, which can cause them to burst open in the oven. Use a modest amount of beef and cheese to ensure the dough can seal properly.

Another error is failing to preheat the oven; a cold oven will lead to soggy biscuits that do not rise correctly. Finally, avoid using too much butter, as it can pool on the baking sheet and cause the bottoms of the biscuits to become greasy rather than crisp.

How to tell it’s done

The melts are done when the biscuit dough is uniformly golden brown and the cheese is fully melted and bubbling. The internal temperature of the roast beef should reach at least 145°F (63°C).

Because the beef is already cooked, the primary goal is to ensure the dough is baked through and the cheese is hot and gooey. Let the melts rest for at least three minutes on the baking sheet before serving to allow the cheese to set slightly.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest