Set your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper to prevent sticking.

Open the biscuit dough and separate each piece. Gently flatten each one into a 3-4 inch circle using your hands or the back of a spoon.

Place a slice or two of roast beef, a generous pinch of shredded Swiss cheese, and a small spoonful of caramelized onions (if using) in the center of each flattened biscuit.

Carefully fold the edges of the dough over the filling, pinching tightly to seal and form a stuffed ball. Make sure there are no holes, or the cheese might ooze out during baking.

In a small bowl, combine melted butter, garlic powder, and dried parsley. Use a pastry brush to coat the tops of the biscuits generously with the seasoned butter.

Place the filled and brushed biscuits on the prepared baking sheet. Bake for 12–15 minutes or until the tops are golden brown and slightly crisp. The cheese inside should be melted and gooey.

While the biscuits are baking, heat 1 cup of beef broth and 1 teaspoon Worcestershire sauce in a small saucepan over medium heat until hot. Stir occasionally and let simmer gently for 3–4 minutes.

Let the biscuits cool slightly before serving. Serve warm with a small bowl of au jus for dipping.