Baked French Dip Biscuits

Baked French dip biscuits are my go-to comfort food when the whole family craves something warm cheesy and completely satisfying but I do not feel like fussing with a huge pile of dishes. These fluffy golden parcels wrap up roast beef and melty cheese in soft biscuit dough and the side of savory au jus makes every bite extra cozy.

I tried this out for a Friday movie night and everyone from my picky eater to my husband went back for seconds. Now it is a regular request whenever we want something warm and special without a ton of work.

Ingredients

• Refrigerated biscuit dough: gives you that soft and flaky shell without homemade dough fuss so check the expiration for freshness
• Deli roast beef: choose a juicy tender variety since it is the star of the show
• Provolone cheese: brings mellow meltiness and holds everything together go for slices that look smooth with no dryness
• Butter: melted for the rich topping make sure it smells fresh and creamy
• Worcestershire sauce: adds that classic French dip umami look for a deep brown color
• Garlic powder: gives depth and savory flavor pick a fresh jar for strongest taste
• Onion powder: balances and boosts flavor check that it smells sweet and not stale
• Dried thyme: lifts up the herbs quality thyme will look green and not gray
• Dried rosemary: brings woodsy notes fresh dried rosemary smells piney
• Salt: intensifies all the flavors use a pinch of your favorite
• Black pepper: wakes up the whole mix freshly ground if you have it
• Beef broth: for dipping choose low sodium and a broth you enjoy sipping

Step by Step Instructions

Preheat Oven and Prep Pan:

Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius then lightly grease a baking dish so nothing sticks

Prepare Biscuits:

Take out the canned dough and gently separate into eight pieces then flatten each one with your hands to about four inches across for easy filling

Fill Biscuits:

Layer a slice of roast beef and a slice of provolone cheese right in the center of each flattened biscuit

Seal and Shape:

Pull up the dough edges and pinch tightly at the top so the cheese and meat are locked inside then roll gently to form a sealed ball

Arrange in Baking Dish:

Place each stuffed biscuit seam side down into your prepared baking dish so they hold their shape and bake evenly

Make Butter Topping:

In a small bowl whisk together melted butter Worcestershire sauce garlic powder onion powder thyme rosemary salt and pepper until well blended and fragrant

Brush Biscuits:

Generously brush the buttery herb mixture all over the top of each biscuit covering each one for max flavor

Bake Until Golden:

Slide the dish into the oven and bake for twenty to twenty five minutes or until the biscuits puff up and turn a deep golden brown

Prepare Au Jus:

While the biscuits bake warm the beef broth in a small saucepan over medium heat just until it is steaming so it is ready to serve

Serve Hot:

Plate the biscuits while they are warm and serve with a little bowl of the hot beef broth for dunking each bite

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I am always amazed how quickly these vanish from the table even my sister who never eats beef says this is a guilty pleasure when she visits. Deli roast beef is my favorite shortcut ingredient because you do not need to babysit a roast but still get all the flavor.

Storage Tips

Leftovers keep well in an airtight container in the refrigerator for up to three days. For best results rewarm biscuits in the oven at 325 degrees so they stay crisp on the outside. Store the extra au jus separately and reheat just before serving so the bread does not get soggy.

Ingredient Substitutions

Swap out provolone for Swiss or mozzarella if that is what you have on hand. You can use turkey for a lighter version or try leftover steak sliced thin. For extra flavor mix a bit of horseradish into your butter topping.

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Serving Suggestions

These biscuits shine with a crisp green salad and a simple vinaigrette or served with roasted vegetables for an easy meal. If you are feeding a crowd serve on a platter next to little bowls of dipping broth for a party starter.

Cultural Context

French dip sandwiches originated in early twentieth-century Los Angeles and became an American classic thanks to the savory meat and irresistible dipping broth. Wrapping them up in biscuit dough takes that classic taste and transforms it into a weeknight-friendly comfort dish my kids ask for during cozy weekends and holidays.

Recipe FAQs

→ How do I keep the filling inside the biscuits?

Be sure to firmly pinch and seal the dough edges after enclosing the roast beef and cheese. Placing the seam side down in the baking dish also helps contain the filling.

→ Can I use a different type of cheese?

Yes, Swiss cheese or mozzarella make great alternatives. Choose a cheese that melts well for the best texture and flavor.

→ Is it possible to make these biscuits ahead of time?

You can assemble the biscuits in advance and refrigerate them. Bake just before serving to ensure they stay warm and fresh.

→ What kind of beef broth is best for the au jus?

Use a high-quality or homemade beef broth for the most flavorful dipping sauce. Low-sodium broth lets you control the saltiness.

→ Can I substitute homemade dough?

Absolutely, homemade biscuit dough can be used if preferred. Aim for a soft, flaky dough for the best results.

→ Are these biscuits suitable for freezing?

Yes, bake the biscuits as directed, cool completely, then freeze. Reheat in the oven before serving to retain their texture.