Baked French Dip Biscuits Recipe

image of realistic top down mise en place shot showing the fresh ingredients arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight featuring refrigerated biscuits deli roast beef provolone cheese butter au jus mix beef broth horseradish sauce caramelized onions and Worcestershire sauce

C. Motter Cindy

Baked French Dip Biscuits Recipe

Indulge in these easy baked french dip biscuits, featuring flaky biscuits stuffed with savory roast beef, melted provolone cheese, and a buttery au jus glaze, perfect for a comforting weeknight dinner with dipping sauce.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 10 servings

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

For the Biscuits

1 10-count can Large refrigerated biscuits solid, chunky style, not flaky layers

For the Filling

10-12 oz Thin-sliced deli roast beef high-quality
5-6 slices Provolone cheese slices halved or quartered to fit
1/4 cup Caramelized onions finely chopped, optional

For the Butter Glaze

4 tbsp Unsalted butter melted
1 tsp Au Jus mix powdered packet or substitute
1 tsp Dijon mustard optional
1/2 tsp Worcestershire sauce

For the Dipping Au Jus

2 cups Beef broth low-sodium preferred
1 tbsp Au Jus mix additional for broth

Equipment

oven
9-inch round cake pan or baking dish
small saucepan,
Small bowl
whisk or spoon

Method

Preheat your oven to 375°F (190°C). Lightly grease a 9-inch round cake pan or a small baking dish.
Divide the deli roast beef into 10 equal portions, folding or rolling them into small bundles. If using caramelized onions, mix them into the bundles.
On a lightly floured surface, gently flatten each biscuit round into a thin disk, about palm-sized.
Place a small piece of provolone cheese and a bundle of roast beef onto the center of each flattened biscuit. Top with another small piece of cheese.
Pinch the edges of the biscuit dough together over the filling to seal tightly.
Place the sealed biscuits seam-side down in the prepared baking dish, touching each other.
In a small bowl, melt the butter and whisk in the Au Jus mix, Dijon mustard if using, and Worcestershire sauce.
Brush the tops of the biscuits generously with the butter glaze. Bake for 18-22 minutes, until golden brown and cooked through.
While baking, combine beef broth and additional Au Jus mix in a saucepan. Bring to a simmer over medium heat and stir until hot.
Let biscuits rest for 5 minutes, then serve with the hot au jus for dipping.

Notes

For storage, keep biscuits in an airtight container in the fridge for up to 3 days and au jus separate. Reheat biscuits in a 350°F oven for 8-10 minutes covered with foil, and warm au jus on stovetop. Use quality deli meat for best flavor, and poke biscuits lightly before glazing for better flavor penetration.