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French Dip Biscuits Recipe

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These French Dip Biscuits combine the flavors of a classic French dip sandwich with the convenience of buttery biscuits. Filled with tender roast beef and provolone cheese, then baked to golden perfection, these make for a quick and satisfying meal that’s perfect for dipping into savory au jus!

Ingredients

Scale
  • 1 can (16.3 oz) refrigerated biscuits (8 biscuits)
  • 1/2 lb deli roast beef, thinly sliced
  • 8 slices provolone cheese
  • 1 packet au jus gravy mix
  • 1 cup water (for au jus)
  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon garlic powder (optional)
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat the Oven:
    Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
  2. Prepare the Au Jus:
    Prepare the au jus according to the package directions by whisking the packet contents with 1 cup of water over medium heat until thickened. Set aside to keep warm.
  3. Assemble the Biscuits:
    Flatten each biscuit dough round slightly on a clean surface.
    Place 1-2 slices of roast beef and 1 slice of provolone cheese in the center of each biscuit round.
    Fold the edges of the biscuit dough over the roast beef and cheese to form a sealed ball or bundle.
    Place each stuffed biscuit seam-side down on the prepared baking sheet.
  4. Add Flavor and Bake:
    Brush the tops of the biscuits with melted butter, and if desired, sprinkle with garlic powder for extra flavor.
    Bake in the preheated oven for 12-15 minutes or until the biscuits are golden brown and cooked through.
  5. Serve with Au Jus:
    Once the biscuits are out of the oven, garnish with fresh parsley if desired.
    Serve warm with a side of the prepared au jus for dipping.

Notes

  • For an extra boost of flavor, you can top the biscuits with a little more cheese before baking.
  • These biscuits are best served fresh but can be reheated for later use.

Nutrition

Find it online: https://deliceflash.com/french-dip-biscuits-recipe/