Preheat the oven to 425°F (220°C).
In a large bowl, whisk together flour, baking powder, and salt.
Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Add buttermilk gradually, stirring until a dough forms.
Turn dough onto a floured surface and gently knead it 2-3 times before rolling it out to about 1 inch thick.
Cut out biscuits using a round cutter and place them on a baking sheet lined with parchment paper.
Bake for 12-15 minutes, or until golden brown.
While the biscuits bake, prepare the beef broth by heating it in a saucepan with Worcestershire sauce.
Warm the roast beef in the broth just before serving.
Serve the biscuits with the warm roast beef and broth on the side for dipping.
