1Heat oven to 450º. Stir Bisquick mix, milk and dill weed until soft dough forms.
2Place dough on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Shape into a ball; knead 10 times. Roll dough 1/2 inch thick. Cut with 2-inch round cutter dipped in Bisquick mix. Place 2 inches apart on ungreased cookie sheet.
3Bake 6 to 8 minutes or until golden brown. Cool at least 5 minutes. Split biscuits in half. Spread slightly less than 1 teaspoon blue cheese dressing on bottom half of each biscuit. Top with folded slice of roast beef and lettuce leaf. Add biscuit top.