Baked French Dip Biscuits

Recipe Overview

• Prep Time: ~10–15 minutes

• Cook Time: ~15–18 minutes

• Total Time: ~25–35 minutes

• Yield: ~8 biscuits (serves about 4, depending on appetite) Delish+1

Ingredients

• 1 (8‑count) can refrigerated buttermilk or biscuit dough (e.g. store‑bought biscuits) I Am Homesteader+1

• ~1 lb thinly sliced deli roast beef (or leftover sliced roast beef) plainchicken.com+1

• 8 slices provolone cheese (or your favorite meltable cheese — Swiss, cheddar, pepper‑jack all work) Delish+1

• 1 tablespoon (or more) unsalted butter, melted (for brushing tops) Delish+1

• Optional: horseradish sauce or mayo‑horseradish spread (for a little bite) Delish+1

For the Au Jus (dipping sauce):

• 1 packet au jus gravy mix (or prepared beef consomme/stock) — or homemade au jus if you prefer Delish+1

• Water (as called for on packet, or to taste)

‍ Instructions

1. Preheat & Prep

   • Preheat your oven to 400 °F (≈ 200 °C). I Am Homesteader+1

   • Line a baking sheet with parchment paper or lightly grease it.

2. Prepare Biscuits

   • Open the canned biscuits and separate each biscuit into two layers (top & bottom). You should end up with about 16 thin rounds. Delish+1

   • Lightly stretch or flatten each round to about 4 inches wide (this helps them wrap around the filling). Delish+1

3. Assemble Biscuits

   • On 8 of the biscuit rounds (these will be the bottoms), place a slice of provolone (or portion thereof) and a few slices of roast beef. If using horseradish mayo or sauce, spread a thin layer on the bottom biscuit before adding meat & cheese. Delish+1

   • Top each with another biscuit round. Pinch edges to seal gently — you want to close in the filling so it melts without leaking too much. I Am Homesteader+1

   • Place the sealed biscuits on the prepared baking sheet.

4. Brush & Bake

   • Brush the tops of the biscuits with melted butter. This helps them brown nicely and adds flavor. Delish+1

   • Bake in preheated oven 15–18 minutes, or until biscuits are golden brown and puffed. Cheese should be melted and filling heated through. Delish+1

5. Prepare the Au Jus (Dipping Sauce)

   • While biscuits bake, prepare your au jus according to the packet instructions (typically mixing with water and heating). Alternatively, you can heat beef consomme or beef broth if using homemade or store-bought. Delish+1

6. Serve Immediately

   • Remove biscuits from oven. Serve warm, with a small bowl of hot au jus for dipping each sandwich. That way each bite stays juicy and flavorful.

Tips, Variations & Serving Ideas

• Swap the cheese: Provolone is classic, but Swiss, pepper‑jack, cheddar or mozzarella all work — pick based on flavor preference. plainchicken.com+1

• Add a zing: Mix a little horseradish into mayo (or use straight horseradish sauce) and spread on the inside of the biscuits before adding the roast beef for a spicy kick. Delish+1

• Use quality beef: Thinly sliced deli roast beef works great — especially if it’s freshly roasted or leftover holiday roast. plainchicken.com+1

• Homemade biscuits option: If you prefer scratch biscuits — you can bake your own buttermilk biscuits instead of canned for a more from‑scratch version.

• Make‑ahead au jus: Make a pot of au jus ahead of time and keep warm on stove or slow‑cooker so guests can dip as they eat.

• Great for parties or game days: These biscuits travel well and reheat nicely — just offer warm au jus on the side.

️ Why This Recipe Works

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