Tex-Mex Biscuit Sandwiches

These stuffed biscuit sandwiches are like hand pies gone Tex-Mex. Refrigerator biscuit dough gets rolled flat, dipped in cornmeal for a gritty, golden crust, then stuffed with a filling of deli roast beef, taco sauce, barbecue sauce, sliced olives (both green and black), scallions, and shredded cheddar.

The two sauces together are what give the filling its kick. Taco sauce brings the heat and vinegar tang, barbecue sauce adds smoky sweetness. Mixed into the beef with cheese and olives, it’s a salty, savory, tangy handful in every bite.

Press the edges with a fork to seal, then make an indentation in the center of each sandwich with a spoon before baking. That little well is where the sour cream goes once they come out of the oven, topped with pimiento and olive slices for a garnish that looks like you spent way more time than you actually did.

Kitchen Tips

• Press the edges firmly with a fork. A weak seal pops open during baking and the filling leaks out.
• Dip both sides in cornmeal before rolling out. It prevents sticking and adds crunch to the baked crust.
• Re-press the indentation after baking if it puffed up. The sour cream needs a proper well to sit in.

Variations

• Chicken version: Swap the roast beef for shredded rotisserie chicken for a lighter filling.
• Jalapeño add: Mix diced pickled jalapeños into the filling for extra heat.
• Pizza-style: Use pizza sauce instead of taco sauce, add pepperoni, and swap cheddar for mozzarella.