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.
Brush the tops of the biscuits generously with the butter mixture.
Bake for 20–25 minutes, or until the biscuits are golden brown and fully cooked.
While they bake, warm the beef broth in a small saucepan over medium heat until cozy warm (not boiling).
Serve the biscuits warm with a bowl of au jus for dipping. Prepare for happy, quiet eaters.