Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Heat olive oil in a skillet over medium heat. Add thinly sliced onions and sauté for 5–6 minutes until soft and lightly caramelized.

Stir in Worcestershire sauce, garlic powder, and dried thyme. Add the thinly sliced roast beef and toss together until warmed through.

Remove skillet from heat.

Separate each biscuit into two layers to create 16 rounds. Place half on the prepared baking sheet.

Spoon the beef-onion mixture onto each round and sprinkle with shredded cheese. Top with remaining biscuit rounds and seal the edges.

Brush the tops with melted butter and sprinkle with onion powder.

Bake in the preheated oven for 13–16 minutes until golden brown.

Meanwhile, in a small saucepan, combine beef broth, Worcestershire sauce, garlic powder, salt, and pepper. Simmer over medium heat for 5 minutes.

Remove biscuits from the oven and serve warm with au jus on the side.