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Baked french dip biscuits recipe

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Ingredients Method

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)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.