Baked French Dip Biscuits (Printable Version)

Flaky biscuits packed with roast beef and cheese, brushed with herb butter and served warm with dipping broth.

# What You'll Need:

→ Dough

01 - 2 cans (460 g each) refrigerated biscuit dough

→ Filling

02 - 16 slices deli roast beef
03 - 16 slices provolone cheese

→ Butter Mixture

04 - 120 ml unsalted butter, melted
05 - 30 ml Worcestershire sauce
06 - 2 teaspoons garlic powder
07 - 2 teaspoons onion powder
08 - 1 teaspoon dried thyme
09 - 1 teaspoon dried rosemary
10 - 1 teaspoon salt
11 - 1 teaspoon ground black pepper

→ For Serving

12 - 480 ml beef broth

# Steps To Follow:

01 - Preheat oven to 175°C and grease a baking dish; set aside.
02 - Separate biscuit dough into 8 portions and gently flatten each piece with your hands.
03 - Place one slice of roast beef and one slice of provolone cheese on each flattened biscuit.
04 - Fold dough edges over the filling and pinch to seal, forming a ball; arrange seam-side down in the prepared baking dish.
05 - Combine melted butter, Worcestershire sauce, garlic powder, onion powder, thyme, rosemary, salt, and pepper in a small bowl.
06 - Generously brush the butter mixture over the tops of each biscuit.
07 - Bake in the preheated oven for 20 to 25 minutes, until biscuits are golden brown and thoroughly cooked.
08 - While biscuits are baking, heat beef broth in a saucepan over medium heat until warmed.
09 - Serve baked biscuits warm with hot beef broth for dipping.

# Notes and Tips:

01 - Pinch the biscuit dough edges thoroughly to prevent cheese and beef from leaking during baking.
02 - Opt for high-quality roast beef and provolone for optimal flavor.

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