French Dip Biscuits

For the Biscuits:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup cold buttermilk

For the Au Jus:

• Drippings from the beef
• 1 cup beef broth
• 1/4 cup red wine (optional)
• Salt and pepper to taste

Instructions

Preparing the Beef Filling:

1. Sear the Beef: In a large skillet, heat a small amount of oil over medium-high heat. Season the beef chuck roast with salt and pepper, then sear on all sides until a deep brown crust forms. This process locks in the juices and adds depth of flavor to the meat.
2. Slow Cook the Beef: Transfer the seared beef to a slow cooker. Add the sliced onion, minced garlic, beef broth, water, soy sauce, Worcestershire sauce, Dijon mustard, dried thyme, and rosemary. Stir to combine all the ingredients. Cook on low for 8 hours or on high for 4-5 hours, until the beef is tender and easily shredded with a fork.
3. Shred the Beef: Remove the beef from the slow cooker and shred it using two forks. Set aside, keeping it warm.

Making the Biscuits:

1. Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Prepare the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
3. Incorporate the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
4. Add the Buttermilk: Pour the cold buttermilk into the flour mixture, stirring just until the dough comes together. Be careful not to overmix, as this can result in tough biscuits.
5. Form the Biscuits: Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 1/2 inch thick. Fold the dough over onto itself a few times to create layers, then pat it out again to 1/2 inch thickness. Use a biscuit cutter to cut out biscuits and place them on the prepared baking sheet.
6. Bake the Biscuits: Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown on top. Remove from the oven and let cool slightly.

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