Baked French Dip Biscuits
Flaky biscuits filled with tender roast beef and melty provolone, brushed in herbed butter, then baked until golden — and served with warm beefy au jus. These Baked French Dip Biscuits are a weeknight miracle and a guaranteed crowd-pleaser.
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Ingredients
- 1 can refrigerated biscuit dough 16.3 oz can, like Pillsbury Grands
- 8 slices deli roast beef thin-sliced from the deli counter
- 8 slices provolone cheese or Swiss or white cheddar
- 1/4 cup unsalted butter melted
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beef broth for dipping
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a baking dish or give it a quick spray.
- Separate the biscuit dough and gently flatten each round with your hands — just enough to hold the filling.
- Layer a slice of roast beef and provolone onto each biscuit round. Fold the meat if needed to fit nicely.
- Bring up the edges of the biscuit dough and pinch closed, creating a filled dough ball. Place seam-side down in the baking dish.
- In a small bowl, stir together melted butter, Worcestershire sauce, garlic powder, onion powder, thyme, rosemary, salt, and pepper.
- Brush the tops of the biscuits generously with the butter mixture.
- Bake for 20–25 minutes, or until the biscuits are golden brown and fully cooked.
- While they bake, warm the beef broth in a small saucepan over medium heat until cozy warm (not boiling).
- Serve the biscuits warm with a bowl of au jus for dipping. Prepare for happy, quiet eaters.
Notes
Try adding a thin spread of horseradish or grainy mustard inside the biscuits for a little kick. And if you’ve got leftovers (unlikely!), they reheat beautifully in the air fryer.
Nutrition
Serving: 1biscuitsCalories: 357kcalCarbohydrates: 27.5gProtein: 15gFat: 20.3gSaturated Fat: 7.3gTrans Fat: 0.2gCholesterol: 43mgSodium: 1396mgFiber: 1gSugar: 4g
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