Baked French Dip Biscuits
Flaky biscuits filled with tender roast beef and melty provolone, brushed in herbed butter, then baked until golden — and served with warm beefy au jus. These Baked French Dip Biscuits are a weeknight miracle and a guaranteed crowd-pleaser.
INGREDIENTS:
1 can refrigerated biscuit dough 16.3 oz can, like Pillsbury Grands
8 slices deli roast beef thin-sliced from the deli counter
8 slices provolone cheese or Swiss or white cheddar
1/4 cup unsalted 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
1 cup beef broth for dipping
DIRECTIONS:
Preheat your oven to 350°F (175°C). Lightly grease a baking dish or give it a quick spray.
Separate the biscuit dough and gently flatten each round with your hands — just enough to hold the filling.
Layer a slice of roast beef and provolone onto each biscuit round. Fold the meat if needed to fit nicely.
Bring up the edges of the biscuit dough and pinch closed, creating a filled dough ball. Place seam-side down in the baking dish.
In a small bowl, stir together melted butter, Worcestershire sauce, garlic powder, onion powder, thyme, rosemary, salt, and pepper …
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