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Soft biscuit dough wraps around tender roast beef and provolone cheese, creating handheld bites perfect for dipping. Dusted with a savory blend of spices and brushed with buttery goodness, they’re baked to golden perfection. Warm beef broth on the side offers a classic French dip finish that enhances every mouthful. Serve straight from the oven for comforting, crowd-pleasing flavor.
Nothing satisfies a craving for savory comfort food quite like these French Dip Biscuits. Imagine warm, flaky biscuit dough wrapped around tender roast beef and melty provolone, brushed with herby butter and served with rich beefy jus for dipping. These are party snacks, lazy Sunday lunch treats, and weeknight favorites all in one. Easy to make with ready-to-bake dough, you get all the flavors of a classic French dip in a handheld bite.
When I first made these, my friends kept circling back for seconds. Now, I take them to every potluck and they disappear fast.
- Biscuit dough: look for a brand with buttery flavor and avoid any labeled as flaky or layered for better sealing
- Provolone cheese: brings a creamy melt switch up with Swiss if you like nutty notes
- Deli roast beef: ask for it sliced medium thickness so it folds easily and stays juicy
- Melted butter: helps brown the tops and soaks the seasonings into the biscuits
- Worcestershire sauce: adds umami zing and depth to the butter brush
- Garlic powder: gives each bite savory warmth
- Onion powder: rounds out the meatiness and deepens the flavor
- Thyme leaves: for an earthy herby undertone use dried for convenience
- Rosemary leaves: a woodsy accent that plays well with beef
- Fine salt: just enough for balanced seasoning without overpowering
- Ground black pepper: a little heat to complement the rich filling
- Hot beef broth: choose a good quality base for best dip results homemade or low sodium work great
Instructions
- Heat the Oven and Prep the Pan:
- Warm your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Lightly coat a baking pan with oil or nonstick spray and set it aside so the biscuits do not stick.
- Shape the Biscuits:
- Separate your biscuit dough into eight pieces. Gently press each piece into a flat circle roughly palm sized making room for the filling.
- Add the Filling:
- On every dough circle lay down a slice of roast beef then top it with a slice of provolone. Center the meat and cheese so nothing leaks out.
- Seal the Packets:
- Gently bring the edges of each dough circle up and over the filling. Pinch tightly at the seams to seal the cheese and beef inside forming a seam side down ball.
- Arrange in the Pan:
- Place each filled dough ball seam side down in your greased pan. Give them a little space to rise and brown evenly.
- Mix the Buttery Glaze:
- Combine your melted butter with Worcestershire sauce, garlic powder, onion powder, thyme, rosemary, salt, and pepper, making a flavorful glaze that will soak into the dough.
- Brush and Bake:
- Generously brush the tops and sides of each dough ball with the butter mixture. Slide the pan into your oven for twenty to twenty five minutes until the biscuits are golden and smell irresistible.
- Warm the Dip:
- Pour the beef broth into a small pot and heat on medium until steaming but not boiling. This will be your dipping sauce for an authentic French dip experience.
- Serve:
- Transfer the hot biscuits to a plate. Pour the broth into small bowls for dunking and serve everything warm while the cheese is oozy.
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