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Baked French Dip Biscuits

These Baked French Dip Biscuits are perfect for quick weeknight dinners or game-day spreads, featuring savory roast beef and melty provolone wrapped in flaky biscuits for a delightful dunkable treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 biscuits
Course: Appetizer, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the biscuits
  • 1 can (16.3 oz) refrigerated biscuit dough Substitute with homemade biscuit dough if you prefer a scratch version.
  • 8 slices deli roast beef Leftover sliced roast works well; warm briefly before assembling if very cold.
  • 8 slices provolone cheese Swiss or cheddar are good swaps.
For the seasoning
  • 1/4 cup butter, melted
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
For dipping
  • 1 cup beef broth Use low-sodium broth or make a richer au jus by simmering beef drippings and broth.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch or similar baking dish.
  2. Open the biscuit can and separate the 8 pieces. On a lightly floured surface, flatten each biscuit into a 3–4 inch circle.
  3. Place one slice of roast beef on each circle, then top with a slice of provolone. If slices are large, fold them to fit.
  4. Pull the biscuit edges up and pinch to seal the filling inside, making sure seams are tight so cheese doesn’t leak. Place each filled biscuit seam-side down in the prepared dish.
Baking
  1. In a small bowl, whisk together the melted butter, Worcestershire sauce, garlic powder, onion powder, thyme, rosemary, salt, and pepper.
  2. Brush the tops of the biscuits generously with the butter mixture.
  3. Bake for 20–25 minutes, until the biscuits are puffed and deep golden. Broil for 30–60 seconds for extra color, watching closely.
Serving
  1. While the biscuits bake, heat the beef broth in a small saucepan until steaming (do not boil vigorously). Keep warm.
  2. Serve the hot biscuits with warm beef broth alongside for dipping.

Notes

Refrigerate leftovers within two hours and store in an airtight container for up to 3–4 days. Freeze baked biscuits individually for up to 2 months.