Baked French Dip Biscuits

This hearty Baked French Dip Biscuits recipe transforms the classic sandwich into a warm, comforting bite that combines savory roast beef and melted cheese stuffed inside flaky biscuits. The addition of au jus for dipping creates that perfect French dip experience in a convenient, hand-held format.

I first made these biscuits during a particularly harsh winter when we couldn't leave the house for days. My family devoured them so quickly I barely managed to snag one for myself. Now they're requested at least twice a month, especially when my son brings friends over.

Ingredients

• Refrigerated biscuit dough: Provides the perfect flaky base while saving precious time
• Deli roast beef: Works perfectly here look for medium rare beef for the juiciest result
• Provolone cheese: Offers the ideal melt and mild flavor that complements the beef beautifully
• Butter: Creates that golden crust and carries all the delicious seasonings
• Worcestershire sauce: Adds depth and umami flavor to both the biscuits and dipping sauce
• Garlic powder and onion powder: Provide aromatic qualities without the hassle of chopping
• Dried herbs like thyme and rosemary: Infuse the butter with classic French dip flavors
• Beef broth: Transforms into the essential au jus dipping sauce use low sodium for better control

Step-by-Step Instructions

Prepare the Oven:

Preheat your oven to 350°F. This moderate temperature ensures the biscuits cook through evenly while allowing enough time for the cheese to melt completely without burning the exterior. Position your rack in the middle of the oven for even heat distribution.

Prepare the Biscuits:

Carefully separate each biscuit from the can. Using the palm of your hand, gently flatten each biscuit into a circle about 4 inches in diameter. Work slowly to avoid tears or thin spots that might leak during baking. The dough should be about ¼ inch thick throughout.

Add the Filling:

Place a slice of roast beef folded to fit within the biscuit circle. Layer a slice of provolone on top, also folded if needed. Be careful not to overfill as this can cause the biscuits to burst open during baking. Leave about half an inch of dough exposed around the edges for proper sealing.

Seal the Biscuits:

Gather the edges of each biscuit and pull them up and over the filling toward the center. Pinch the edges together firmly, twisting slightly if needed to ensure a tight seal. Roll gently between your palms to create a uniform ball shape. The better the seal, the less likely your filling will leak out.

Arrange in Baking Dish:

Place the sealed biscuits seam side down in a greased baking dish, allowing about an inch of space between each one for expansion. A 9x13 inch baking dish works perfectly for the eight biscuits, but you can use any appropriately sized oven safe dish.

Create the Butter Mixture:

In a small bowl, combine melted butter, Worcestershire sauce, garlic powder, onion powder, thyme, rosemary, salt, and pepper. Whisk thoroughly until all seasonings are evenly distributed throughout the butter mixture. This creates a flavor packed coating that will transform the exterior of your biscuits.

Brush the Biscuits:

Using a pastry brush, generously coat the tops and sides of each biscuit with the seasoned butter mixture. Make sure to use all of the mixture as this creates that irresistible golden crust and infuses the biscuits with flavor. Pay special attention to any visible seams to help them seal while baking.

Bake to Perfection:

Bake for 20-25 minutes until the biscuits have risen and turned a beautiful golden brown. You may notice some cheese bubbling out which is perfectly normal. The internal temperature should reach about 200°F if you're checking with a thermometer. The biscuits should feel firm yet slightly springy when gently pressed.

Prepare the Au Jus:

While the biscuits bake, pour the beef broth into a small saucepan and bring to a gentle simmer over medium heat. Allow it to reduce slightly to concentrate the flavor, about 5-7 minutes. Keep warm until ready to serve. The au jus is essential for the complete French dip experience.

Serve and Enjoy:

Allow the biscuits to cool for 3-5 minutes before serving to prevent burning your mouth on the molten cheese inside. Transfer to a serving plate alongside small individual bowls of warm au jus for dipping. The contrast between the flaky biscuit exterior and the savory filling makes each bite extraordinary.

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My absolute favorite part of this recipe is the moment when you dip the warm biscuit into the savory au jus and take that first bite. The way the juice soaks into the buttery layers of the biscuit brings me back to Sunday dinners at my grandmother's house, where comfort food was always the center of our family gatherings.

Make-Ahead Options

These stuffed biscuits work wonderfully as a make ahead meal solution for busy weeknights. You can assemble them completely up to 24 hours before baking, storing them covered in the refrigerator until ready to cook. Just remember to add about 3-5 minutes to the baking time if cooking straight from the refrigerator. Alternatively, you can freeze the assembled unbaked biscuits for up to three months. When ready to enjoy, bake directly from frozen at 350°F for about 30-35 minutes. Having these prepared and waiting in your freezer is like having a delicious secret weapon for unexpected guests or hectic evenings when cooking from scratch feels impossible.

Creative Variations

The basic French dip biscuit concept offers endless possibilities for customization. For an Italian twist, substitute the roast beef with Italian deli meats like salami and capicola, use mozzarella or provolone cheese, and add a sprinkle of Italian seasoning to the butter mixture. Serve with warm marinara for dipping instead of au jus. For breakfast biscuits, fill with scrambled eggs, breakfast sausage, and cheddar cheese, adjusting the seasonings accordingly. A Philly cheesesteak version works beautifully with thinly sliced steak, sautéed peppers and onions, and provolone cheese. The dipping sauce options are equally versatile try mushroom gravy, cheese sauce, or even buffalo sauce depending on your filling choices. The basic technique remains the same, but your creativity can take these biscuits in countless delicious directions.

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Storage and Reheating

Leftover biscuits will keep in an airtight container in the refrigerator for up to three days. To maintain their texture when reheating, avoid using the microwave which can make them soggy. Instead, place them on a baking sheet in a 325°F oven for about 10 minutes until heated through. The au jus can be stored separately in the refrigerator for up to five days and reheated on the stovetop or in the microwave. For best results, store the biscuits and au jus separately to prevent the biscuits from becoming soggy. If you find yourself with more au jus than needed, it freezes well in ice cube trays for future use not just with these biscuits but as a flavor booster for soups, stews, and gravies.

Frequently Asked Questions

→ Can I use a different cheese for these biscuits?

Yes, you can use cheeses like Swiss, cheddar, or even mozzarella to vary the flavor. Provolone is a classic choice, but feel free to experiment with your favorites.

→ How do I make a vegetarian version?

You can substitute the roast beef with sautéed mushrooms and onions for a flavorful vegetarian option. Make sure to season them well for the best results.

→ Can these biscuits be made ahead of time?

Yes, you can prepare them in advance and store them in the refrigerator until you're ready to bake. This makes them perfect for busy weeknights or meal prep.

→ What sides go well with these biscuits?

These biscuits pair well with a simple green salad, roasted vegetables, crispy fries, or onion rings. For a lighter option, serve them with a bowl of soup or a fresh fruit salad.

→ How do I prevent the biscuit filling from leaking out?

Make sure to pinch the edges of the biscuit dough tightly to seal after folding. Placing the sealed side down in the baking dish will also help keep everything contained.