Baked French Dip Biscuits
These warm, handheld sandwiches feature flaky biscuit dough filled with savory roast beef and melty provolone, served with a flavorful beef broth for dipping. Quick and crowd-pleasing, they make a perfect weeknight dinner or casual brunch.
Ingredients
For the Biscuits
- 1 can 16.3 oz refrigerated biscuit dough (8 biscuits)
- 8 slices deli roast beef Use thin, high-quality roast beef for best texture.
- 8 slices provolone cheese Swiss can be used for a nuttier flavor.
- 1/4 cup butter, melted
For the Seasoning
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Dipping Broth
- 1 cup beef broth Low-sodium if you want more control over salt.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch or similar baking dish and set aside.
- Open the biscuit can and separate into 8 biscuits. Gently flatten each biscuit into a 3–4 inch round with your fingertips.
- Place one slice of roast beef and one slice of provolone on each round. Fold edges up and pinch firmly to seal into a ball; place seam-side down in the prepared dish. Space them so they just touch for pull-apart biscuits.
- In a small bowl, whisk melted butter with Worcestershire sauce, garlic powder, onion powder, thyme, rosemary, salt, and pepper. Brush the mixture generously over each biscuit top.
Baking
- Bake for 20–25 minutes, or until the biscuits are puffed and deep golden brown on top. Use visual cues — if the tops are very pale, give them a few more minutes; if edges brown too fast, tent loosely with foil.
Serving
- While baking, warm the beef broth in a small saucepan over medium heat until hot but not boiling. Keep it warm.
- Remove biscuits from oven and let sit for 2-3 minutes. Serve warm with the heated beef broth on the side for dipping.
Notes
Seal tightly: Pinch the dough seams well to prevent filling leaks during baking. You can try cheese swaps, or make a veg-forward option with mushrooms instead of roast beef.