Name: Baked French Dip Biscuits
Prep time: 10 min
Cook time: PT-487630H18M22S
Total time: PT-487630H18M22S
Cuisine: American Fusion
Ingredients: For the biscuits:; 8 refrigerated flaky biscuit dough (e.g., Grands); 1 lb thinly sliced deli roast beef; 8 slices provolone or Swiss cheese; 1–2 tablespoons horseradish or Dijon mustard (optional); 2 tablespoons butter, melted (for brushing); Garlic powder or Italian seasoning for topping (optional); For the au jus dip:; 2 cups beef broth; ¼ cup red wine (optional for richness) :contentReference[oaicite:1]{index=1}; 1 tablespoon Worcestershire sauce :contentReference[oaicite:2]{index=2}; ½ teaspoon garlic powder (or minced garlic); ½ teaspoon onion powder; 2 tablespoons unsalted butter (or beef drippings, if available) :contentReference[oaicite:3]{index=3}; Pepper to taste

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These Baked French Dip Biscuits are my go-to when I want something hearty, cheesy, and absolutely satisfying. Flaky biscuit dough is filled with savory roast beef, melty provolone, and a touch of horseradish or mustard if I’m feeling bold — then baked to golden perfection and served with warm, flavorful au jus for dipping. It’s everything I love about a French dip sandwich, wrapped up in a hand-held, comfort food bundle.

Baked French Dip Biscuits

Why You’ll Love This Recipe

I love these because they’re incredibly easy to make and feel like something straight off a diner menu. The biscuits bake up buttery and crisp, while the cheesy beef filling is packed with flavor. They’re perfect for game day, weeknight dinners, or even as a snack or party appetizer. And dipping them in warm au jus? That’s the part I look forward to most.

Ingredients

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

For the biscuits:

Refrigerated biscuit dough (like Grands, flaky layers)
Deli roast beef, thinly sliced
Provolone or Swiss cheese, sliced or shredded
Creamy horseradish or Dijon mustard (optional)
Butter (for brushing)
Garlic powder or Italian seasoning (optional for topping)

For the au jus dip:

Beef broth or consommé
Worcestershire sauce
Soy sauce (just a splash)
Garlic, minced
Onion powder
Black pepper

Directions

I preheat the oven to 375°F and lightly grease a muffin tin or baking sheet.
I flatten each biscuit into a circle using my hands or a rolling pin.
I place a small amount of roast beef and cheese in the center of each biscuit. If I want extra flavor, I spread a little horseradish or mustard inside too.
I fold the edges of the dough over the filling and pinch to seal, forming a ball. I place each one seam-side down in the muffin tin or on the baking sheet.
I brush the tops with melted butter and sprinkle garlic powder or Italian seasoning for extra flavor.
I bake for 15–18 minutes, or until golden brown and puffed.
While they bake, I make the au jus: I combine beef broth, Worcestershire sauce, soy sauce, garlic, onion powder, and black pepper in a small saucepan. I bring it to a simmer and let it warm through.
I serve the hot biscuits with a small bowl of au jus for dipping.

Servings and timing

This recipe makes about 8 stuffed biscuits.
Prep time: 10 minutes
Cook time: 15–18 minutes
Total time: 25–30 minutes

Variations

When I want a kick, I use pepper jack cheese or add a jalapeño slice inside. I’ve also made these with shredded rotisserie chicken and mozzarella for a different spin. If I want a richer au jus, I add a splash of red wine or a pat of butter at the end.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or air fryer at 350°F until warmed through — this keeps them crispy. I warm the au jus separately on the stove or in the microwave.

FAQs

Can I use homemade biscuit dough?

Yes, I can — any biscuit dough works as long as it’s soft enough to stretch and seal around the filling.

What’s the best roast beef to use?

I like deli-style roast beef, sliced thin. Leftover homemade roast beef also works beautifully.

Can I freeze these?

Yes, I freeze them after baking and reheat in the oven. I recommend freezing the au jus separately.

How do I keep them from bursting open while baking?

I make sure the dough is fully sealed and place them seam-side down so the filling stays tucked inside.

Is the au jus necessary?

Technically no — but it’s what makes this dish a “French dip,” and dipping these cheesy pockets into savory broth is what makes them so addictive.

Conclusion

These Baked French Dip Biscuits are everything I want in a cozy, flavorful dish — flaky, cheesy, meaty, and made for dipping. They’re simple enough for a casual dinner but impressive enough to serve to guests. Every bite has that perfect balance of crispy biscuit, melted cheese, and juicy beef, and the warm au jus takes them over the top.