Description

These Baked French Dip Biscuits are a comforting handheld twist on the classic French dip sandwich. Fluffy biscuit dough encases savory roast beef and melty provolone cheese, baked to golden perfection and brushed with a flavorful buttery herb mixture. Served with warm beef broth for dipping, this easy recipe delivers a delicious combination of textures and rich, savory flavors perfect for a satisfying meal or appetizer.

Ingredients

Main Ingredients

1 can refrigerated biscuit dough (16.3 oz)
8 slices deli roast beef
8 slices provolone cheese

Butter Mixture

1/4 cup melted butter
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

For Dipping

1 cup beef broth

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Instructions

Preheat the oven: Set your oven to 350°F (175°C) to ensure it’s hot and ready for baking the biscuits.
Prepare the biscuit dough: Separate the biscuit dough into 8 individual biscuits and gently flatten each one to create a base for the filling.
Add the filling: Place one slice of deli roast beef and one slice of provolone cheese on each flattened biscuit.
Seal the biscuits: Fold the edges of each biscuit over the roast beef and cheese, pinching the edges to seal and shaping each into a ball to encase the filling completely.
Arrange in baking dish: Place the filled biscuits seam-side down in a greased baking dish to prevent sticking during baking.
Make the butter glaze: In a small bowl, combine melted butter, Worcestershire sauce, garlic powder, onion powder, dried thyme, dried rosemary, salt, and black pepper. Mix well.
Brush butter mixture: Generously brush the butter herb mixture over the tops of the biscuits to add flavor and encourage browning.
Bake: Bake the biscuits for 20-25 minutes in the preheated oven until they turn golden brown and are cooked through.
Warm the broth: While the biscuits bake, heat the beef broth in a saucepan over medium heat until hot and ready for serving.
Serve: Remove the biscuits from the oven and serve them warm alongside the hot beef broth for dipping, creating a delicious French dip experience.

Notes

For best results, handle the biscuit dough gently to avoid overworking and tough biscuits.
You can substitute provolone with Swiss or mozzarella cheese if preferred.
The butter mixture can be adjusted by adding more herbs or spices to suit your taste.
Make sure the beef broth is warm, not boiling, to enhance dipping flavor without burning.
Leftover biscuits can be reheated in the oven to maintain crispiness.