Baked french dip biscuits recipe
Baked French Dip Biscuits Recipe
All the savory comfort of a classic French dip sandwich, tucked into golden, pull-apart biscuits and baked until melty and crisp—this crowd-pleasing recipe is weeknight-friendly and party-perfect. Buttery biscuit dough wraps around tender roast beef and gooey provolone, then bakes to perfection and gets served with a rich, aromatic au jus for dipping. Simple ingredients, fast assembly, and big flavor make these baked French dip biscuits a new go-to.
Ingredients
- 1 (16.3 oz) can refrigerated jumbo flaky biscuits (8 count)
- 8 slices deli roast beef, sliced thin (about 1/2 lb), cut in halves
- 8 slices provolone cheese, cut in halves
- 1 small yellow onion, thinly sliced
- 1 tablespoon unsalted butter
- 1 teaspoon olive oil
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon Dijon mustard (optional, for spreading)
- 2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme (optional)
- 1 large egg, beaten with 1 tablespoon water (egg wash)
- Sesame seeds or flaky salt, for topping (optional)
- Nonstick cooking spray or a little extra butter, for the pan
- 2 cups low-sodium beef broth
- 1 packet (about 1 oz) au jus gravy mix or 1 teaspoon beef base (Better Than Bouillon style)
- 1 teaspoon soy sauce (optional, for depth)
Tips for Success
Don’t overfill: It’s tempting to stuff them to the brim, but too much filling can inhibit sealing and cause leaks. Keep fillings even and leave a small border for crimping.
Seal thoroughly: Pinch, then press with fingertips all around. A quick flip seam-side down helps prevent oozing.
Check doneness: The bottoms should be crisp and the centers puffed. If unsure, bake 2–3 minutes longer; underbaked dough can seem gummy around the cheese.
Warm au jus: Keep the dipping broth hot—it contrasts beautifully with the flaky biscuit and melty center.
Variations
Mushroom-Swiss: Swap provolone for Swiss and add sautéed mushrooms with the onions.
Spicy kick: Layer in pickled jalapeños or a drizzle of hot horseradish sauce with the Dijon.
Garlic butter finish: Mix 1 tablespoon melted butter with a minced garlic clove and brush over the biscuits right out of the oven for an herby sheen.
Herb biscuit dough: If you have time to make biscuit dough from scratch, add chopped chives or parsley for a fresh note.
Make-Ahead and Storage
Prep ahead: Assemble the biscuits up to 6 hours in advance. Cover and refrigerate; brush with egg wash just before baking. Add 2–3 extra minutes bake time if cold.
Leftovers: Store cooled biscuits in an airtight container in the refrigerator for up to 3 days. Reheat in a 325°F (165°C) oven for 10–12 minutes until warmed through and crisped.
Freezer-friendly: Freeze baked and cooled biscuits in a single layer, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 325°F (165°C) for 18–22 minutes. Rewarm au jus on the stovetop or microwave until steaming.
Serving Ideas
Pair your baked French dip biscuits with a crisp green salad, roasted broccoli, or a simple slaw. For a party platter, halve the biscuits after baking for bite-size sliders and set out small cups of au jus so everyone can dunk and devour.
Ingredients
Method
- Preheat the oven to 375°F (190°C). Lightly grease a 9-inch round cake pan or line a baking sheet with parchment and set aside.
- Caramelize the onions: In a skillet over medium heat, melt the butter with the olive oil. Add the sliced onion and a pinch of salt. Cook, stirring occasionally, until soft and golden, 10–12 minutes. Stir in Worcestershire sauce, garlic powder, onion powder, black pepper, and thyme. Remove from heat and let cool slightly.
- Prepare the au jus: In a small saucepan, combine beef broth and the au jus mix (or beef base). Bring to a simmer over medium heat, whisking until dissolved. Stir in soy sauce if using. Reduce heat to low to keep warm while you assemble the biscuits.
- Separate the biscuit dough: Open the biscuit can and separate the 8 biscuits. Split each biscuit horizontally into two thinner rounds (gently pull them apart at the natural layers) to make 16 rounds total.
- Assemble the biscuit pockets: Working with one biscuit round at a time, gently press it into a 4-inch circle. Spread a thin smear of Dijon if using. Add a half slice of provolone, a few tablespoons of caramelized onions, and two halves of roast beef (folded to fit). Top with another half slice of provolone.
- Seal the pockets: Place a second biscuit round on top and pinch the edges all the way around to seal. Flip seam-side down and gently cup with your hands to round. Repeat with remaining dough and filling to form 8 stuffed biscuits.
- Arrange and top: Place the stuffed biscuits in the prepared pan, spaced slightly apart. Brush tops with egg wash and sprinkle with sesame seeds or a pinch of flaky salt if desired.
- Bake: Transfer to the oven and bake for 16–20 minutes, or until the biscuits are deeply golden and cooked through. If browning too quickly, tent loosely with foil for the final few minutes.
- Rest and serve: Let the biscuits rest 5 minutes to set the cheese. Slice or pull apart and serve warm with cups of hot au jus for dipping.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
Baked french dip biscuits recipe
- 1 (16.3 oz) can refrigerated jumbo flaky biscuits (8 count)
- 8 slices deli roast beef, sliced thin (about 1/2 lb), cut in halves
- 8 slices provolone cheese, cut in halves
- 1 small yellow onion, thinly sliced
- 1 tablespoon unsalted butter
- 1 teaspoon olive oil
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon Dijon mustard (optional, for spreading)
- 2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme (optional)
- 1 large egg, beaten with 1 tablespoon water (egg wash)
- Sesame seeds or flaky salt, for topping (optional)
- Nonstick cooking spray or a little extra butter, for the pan
- 2 cups low-sodium beef broth
- 1 packet (about 1 oz) au jus gravy mix or 1 teaspoon beef base (Better Than Bouillon style)
- 1 teaspoon soy sauce (optional, for depth)
- Preheat the oven to 375°F (190°C). Lightly grease a 9-inch round cake pan or line a baking sheet with parchment and set aside.
- Caramelize the onions: In a skillet over medium heat, melt the butter with the olive oil. Add the sliced onion and a pinch of salt. Cook, stirring occasionally, until soft and golden, 10–12 minutes. Stir in Worcestershire sauce, garlic powder, onion powder, black pepper, and thyme. Remove from heat and let cool slightly.
- Prepare the au jus: In a small saucepan, combine beef broth and the au jus mix (or beef base). Bring to a simmer over medium heat, whisking until dissolved. Stir in soy sauce if using. Reduce heat to low to keep warm while you assemble the biscuits.
- Separate the biscuit dough: Open the biscuit can and separate the 8 biscuits. Split each biscuit horizontally into two thinner rounds (gently pull them apart at the natural layers) to make 16 rounds total.
- Assemble the biscuit pockets: Working with one biscuit round at a time, gently press it into a 4-inch circle. Spread a thin smear of Dijon if using. Add a half slice of provolone, a few tablespoons of caramelized onions, and two halves of roast beef (folded to fit). Top with another half slice of provolone.
- Seal the pockets: Place a second biscuit round on top and pinch the edges all the way around to seal. Flip seam-side down and gently cup with your hands to round. Repeat with remaining dough and filling to form 8 stuffed biscuits.
- Arrange and top: Place the stuffed biscuits in the prepared pan, spaced slightly apart. Brush tops with egg wash and sprinkle with sesame seeds or a pinch of flaky salt if desired.
- Bake: Transfer to the oven and bake for 16–20 minutes, or until the biscuits are deeply golden and cooked through. If browning too quickly, tent loosely with foil for the final few minutes.
- Rest and serve: Let the biscuits rest 5 minutes to set the cheese. Slice or pull apart and serve warm with cups of hot au jus for dipping.
