Baked French Dip Biscuits

There is something irresistibly cozy about these baked French dip biscuits. Each golden biscuit is stuffed with savory roast beef and melty provolone cheese then brushed with a herby buttery glaze. They are baked until perfectly crisp and served with a side of warm beef broth for dipping. This dish is a hands-on family dinner and a crowd-pleasing appetizer all rolled into one.

I remember the first time I made these on a rainy weeknight after work and my family devoured the whole tray before I could blink. Now we bake them every time we have friends over to watch a big game.

Ingredients

• Refrigerated biscuit dough: This shortcut keeps things quick and ensures fluffy results Aim for a well-chilled can for easy handling
• Deli roast beef: Brings juicy beefiness without extra prep Choose a roast beef with visible marbling for best flavor
• Provolone cheese: The mild but creamy mellowness balances the richness of the beef Freshly sliced from the deli counter usually melts best
• Butter: Melted for the glaze because it gives a rich golden finish and keeps biscuits moist
• Worcestershire sauce: Adds depth and a little tang to the butter mixture Use one with no artificial ingredients if possible
• Garlic powder: A must for savory flavor Seek out a garlic powder that is fresh and finely ground
• Onion powder: Another savory essential that works with both beef and cheese
• Dried thyme: Savory herb notes that play well with beef Make sure it is still fragrant and not faded from your spice shelf
• Dried rosemary: A classic herb here Crush the dried rosemary slightly between your fingers to bring out the oils and aroma
• Salt: This lifts every flavor Use kosher salt for even seasoning
• Black pepper: Adds a gentle background heat Use freshly cracked if possible
• Beef broth: For dipping Choose a low sodium and beefy broth for the richest au jus

Step-by-Step Instructions

Prep the Oven and Dish:

Preheat your oven to three hundred fifty degrees Fahrenheit or one hundred seventy five Celsius and grease a baking dish well so the biscuits do not stick

Shape the Biscuits:

Open the biscuit dough and separate into eight pieces Gently flatten each biscuit with your hands to create a disk

Add Filling:

Lay one slice of roast beef and one slice of provolone cheese on each flattened biscuit Press lightly so it stays in place

Seal the Biscuits:

Fold the edges of the dough up and over the filling then pinch tightly to seal so the filling is fully enclosed Form a ball with each one

Arrange in Baking Dish:

Place biscuits seam side down in your greased dish leaving a bit of space between each to allow for rising

Mix the Butter Glaze:

In a small mixing bowl combine melted butter Worcestershire sauce garlic powder onion powder dried thyme dried rosemary salt and black pepper Mix thoroughly

Brush Butter on Biscuits:

Using a pastry brush coat each biscuit generously with the buttery herb mixture Spread it over all exposed dough

Bake:

Slide dish onto the center rack and bake for twenty to twenty five minutes or until the biscuits are golden brown on top and cooked through

Make Au Jus:

While biscuits bake pour beef broth into a saucepan and set over medium heat Warm until steaming but do not let boil

Serve:

Serve biscuits warm with the hot beef broth on the side for dipping

Save

My favorite part is brushing on the herb butter because the kitchen fills with that savory aroma everyone comes running to see what is baking. This recipe always reminds me of holiday evenings when laughter and good food mingle in the air.

Storage Tips

Store any leftover biscuits in an airtight container in the fridge for up to three days Reheat them in a low oven until warmed through so the biscuit stays flaky Store the au jus in a separate container and reheat it gently on the stovetop

Ingredient Substitutions

Try turkey or ham instead of roast beef for a lighter version Swap provolone with mozzarella Swiss or cheddar for different flavor If you prefer homemade dough or have a favorite biscuit mix that works perfectly here

Serving Suggestions

Serve these with a crisp green salad for a balanced lunch Make them mini size for a party or game day platter Pair them with roasted vegetables or simple potato wedges for a complete dinner

Cultural Context

Inspired by the classic French dip sandwich from American diners these biscuits are a playful twist The original sandwich was invented in the early nineteen hundreds in Los Angeles This version turns a sit down meal into shareable comfort food for the whole crew

Recipe FAQs

→ Can I use a different cheese in these biscuits?

Absolutely! While provolone offers a mild, melty texture, Swiss, mozzarella, or cheddar can also work well depending on your preference.

→ How can I prevent the filling from leaking out?

Firmly pinch the edges of the biscuit dough after folding it around the filling. Make sure there are no cracks or openings before baking.

→ Is it necessary to use deli roast beef?

Deli roast beef is thinly sliced and works best, but leftover homemade roast beef can be used as long as it’s sliced thinly for easy wrapping.

→ Can I prepare these biscuits ahead of time?

You can assemble the biscuits a few hours ahead and store them tightly covered in the refrigerator. Bake just before serving for best results.

→ What’s the best way to serve the dipping broth?

Heat beef broth and serve it in small ramekins alongside each plate so everyone can dip their warm biscuit for extra flavor.

→ Are these biscuits freezer-friendly?

Yes, baked biscuits can be cooled, wrapped securely, and frozen. Reheat in the oven until warmed through before serving.