Baked French Dip Biscuits

Why You’ll Love This Recipe

I love how these little biscuit bombs take everything I enjoy about a French dip and turn it into an easy, crowd-pleasing appetizer or dinner. They’re buttery, cheesy, and come with a rich dipping sauce that pulls the whole thing together. Best of all, they’re quick to assemble with simple ingredients and bake up beautifully in under 30 minutes.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Refrigerated biscuit dough (Grands-style works best)

• Deli roast beef, sliced

• Provolone or Swiss cheese, sliced or shredded

• Butter, melted

• Garlic powder

• Dried parsley

• Optional: horseradish or Dijon mustard (for added flavor inside)

For the au jus dipping sauce:

• Beef broth

• Worcestershire sauce

• Soy sauce

• Onion powder

• Garlic powder

• Black pepper

directions

1. I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. I split each biscuit in half and gently flatten the dough to create two rounds.

3. On each round, I place a small pile of shredded or folded roast beef and a piece of cheese. I add a little horseradish or mustard if I want extra zing.

4. I place another flattened biscuit round over the top, then pinch and seal the edges all the way around to form a stuffed biscuit.

5. I place the biscuits on the prepared baking sheet and brush the tops with melted butter mixed with garlic powder and parsley.

6. I bake them for 15–18 minutes, until the tops are golden brown and the dough is cooked through.

7. While they bake, I prepare the au jus by simmering beef broth with Worcestershire, soy sauce, onion powder, garlic powder, and a pinch of pepper for 5–7 minutes.

8. I serve the hot biscuits with warm au jus on the side for dipping.

Servings and timing

This recipe makes about 8 stuffed biscuits. It takes 10–15 minutes to prep, 15–18 minutes to bake, and about 5 minutes to prepare the au jus. I can have the whole dish ready in around 30–35 minutes.

Variations

Sometimes I add caramelized onions or sautéed mushrooms inside for extra flavor. I’ve also used puff pastry instead of biscuit dough for a flakier bite, or swapped out the provolone for mozzarella or pepper jack for a spicier kick. If I’m making them for a party, I cut the biscuits into smaller rounds to make bite-sized versions.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven at 350°F for about 10 minutes, or in the air fryer until heated through. I keep the au jus separate and warm it on the stovetop or in the microwave just before serving.

FAQs

Can I make these ahead of time?

Yes, I often assemble them a few hours in advance and refrigerate them. I just bake them fresh when I’m ready to serve.

Can I use crescent dough instead of biscuit dough?

Absolutely. I’ve used crescent dough and even pizza dough when that’s what I had on hand — it works just as well.

What kind of roast beef works best?

I like using thinly sliced deli-style roast beef, but leftover roast beef from dinner also works perfectly.

How do I keep the filling from leaking out?

I make sure to seal the biscuit edges tightly by pinching them together well. If needed, I use a fork to crimp the edges for extra security.

Can I freeze them?

Yes, I freeze the baked biscuits and reheat them in the oven directly from frozen at 350°F until hot throughout. I make the au jus fresh when serving.

Conclusion

Baked French Dip Biscuits are one of those irresistible recipes I keep coming back to. They’re simple to prepare, full of flavor, and perfect for dipping in that savory au jus. Whether I’m serving them at game day parties or making them for dinner, they’re always a hit — and once I’ve had one, it’s hard not to go back for seconds.