Baked French Dip Biscuits

Baked French Dip Biscuits are the definition of cozy comfort food that come together surprisingly fast with just a handful of fridge and pantry staples. This recipe brings together buttery biscuits stuffed with savory roast beef and melty provolone, all served with warm au jus for dunking. It is a crowd-pleaser for weeknight dinners or a fun twist on game day snacks.

On my first try with these, I could not believe how quickly the pan disappeared. The kids asked for double the batch the next time, and now these little sandwiches are always on request for movie nights.

Ingredients

• Refrigerated biscuits: This shortcut dough bakes up golden and fluffy Always check the date for freshness and opt for brands with real butter when you can
• Thinly sliced deli roast beef: These add rich beefy flavor and a tender bite Choose fresh slices from the deli counter with good marbling
• Provolone cheese: This melts beautifully and brings a nutty flavor Use slices over shreds so every bite gets enough cheese coverage
• Creamy horseradish sauce: This adds a savoriness and mild heat Go for a thick spread that is not too runny to avoid soggy bottoms
• Au jus gravy mix and water: This simple packet builds the perfect dipping sauce Look for low-sodium versions so you can taste and adjust seasoning
• Melted butter for brushing: The golden finish is worth the extra minute Real butter gives these biscuits their crave-worthy aroma

Instructions

Prepare the Biscuits:

Open the can of biscuits and separate each biscuit in half. With your fingertips or a roller, gently flatten each half into round circles about four inches across. Taking time here creates enough space for hearty fillings.

Add Horseradish:

If using creamy horseradish sauce, spread a generous swipe on each bottom biscuit half. Focus on the center, and keep a slight border to help the edges seal.

Layer Roast Beef and Cheese:

On every bottom biscuit round, pile slices of roast beef. Fold or layer to avoid hanging edges. Top the meat with one or two pieces of provolone, covering the surface for even melting.

Close and Seal:

Place the top biscuit circles over each stacked half. Carefully pinch around the edges making sure to fully seal all sides. Tuck in any loose fillings for tidier baking.

Brush with Butter:

Using a pastry brush, lightly coat the tops of the sealed biscuits with melted butter. This step promises a shiny, golden-brown finish after baking.

Bake:

Line a baking sheet with parchment for easy lifting and arrange the biscuits one inch apart. Bake in a preheated four hundred degree oven for twelve to eighteen minutes. The biscuits are done when puffed and deeply golden.

Make the Au Jus:

While the biscuits bake, prepare the au jus gravy according to your packet’s directions using water and whisking until smooth. Simmer for a rich beefy dipping sauce.

Serve:

Arrange biscuits on a platter and serve piping hot with warm au jus for dunking.

My absolute favorite part about this dish is the way the provolone cheese gets stretchy and gooey when the sandwiches are still warm. The first time we made them for a family game night, everyone hovered around the pan waiting for their turn to dunk into the steaming au jus. That melted cheese always gets smiles.

Storage Tips

Refrigerate leftover biscuits in an airtight container and reheat gently in the oven or air fryer for best texture. If prepping ahead, store the baked biscuits and dipping sauce separately. The au jus can be kept in a small jar in the fridge and microwaved or simmered to rewarm.

Ingredient Substitutions

Instead of roast beef, thinly sliced turkey or chicken also work for milder flavor. Cheddar or mozzarella can swap in for provolone, though provolone gives the most classic French dip experience. If horseradish sauce is a challenge, a layer of grainy mustard is tasty too.

Serving Suggestions

Serve these with pickles and a crisp salad to balance their richness or as part of a snack board for parties. They also make for a fun lunchbox surprise or game day snack. Kid-friendly dips such as ranch can work in place of au jus for picky eaters.

Cultural and Historical Context

The original French dip sandwich comes from Los Angeles and has been a beloved deli staple since the early nineteen hundreds. This biscuit version is a playful American twist, combining Southern biscuit dough with the flavors of a French dip to make things more bite-sized and approachable for gatherings.

Seasonal Adaptations

Try adding caramelized mushrooms or onions in fall or winter for an earthy touch. Swap in Swiss cheese and a sharp mustard in summer for a tangier bite. Make minis using smaller biscuit pieces for festive holiday appetizers.

Success Stories

Families often find these biscuits become a repeat request thanks to their ease and crowd-pleasing taste. I have had friends bring them to school potlucks where they were gone in minutes. Even picky eaters tend to love the grabbable size and melty cheese.

I learned to let the biscuits rest a few minutes before digging in to avoid mouth burns from the hot cheese. The leftovers rarely last longer than a day in our house so plan for seconds if you are serving a crowd.

Recipe FAQs

→ What kind of roast beef works best?

Thinly sliced deli roast beef is ideal for even layers and quick heating inside the biscuits.

→ Can I substitute the cheese?

Yes, while provolone is classic, Swiss or mozzarella can be used for a different flavor profile.

→ How do I prevent biscuits from opening during baking?

Seal the biscuit edges firmly and avoid overfilling. Pressing the edges with a fork can help.

→ Is the horseradish sauce necessary?

It's optional, but it adds a flavorful, creamy kick. Substitute mayo or omit if desired.

→ How should I serve the biscuits?

Serve hot with a small bowl of prepared au jus on the side for dipping each biscuit.