Baked French Dip Biscuits are a comforting, hearty spin on the beloved French dip sandwich. Each biscuit is stuffed with savory roast beef and melted provolone, baked to golden perfection, and served with a warm, flavorful au jus for dipping. Whether I’m planning a casual dinner or need a crowd-pleasing snack, this recipe always delivers rich flavor with satisfying textures.
Why You’ll Love This Recipe
I love how this recipe combines the homestyle goodness of flaky biscuits with the indulgent flavors of a deli-style sandwich. It’s warm, cheesy, and perfectly seasoned. These baked French dip biscuits are simple to make yet impressive enough to serve guests. Plus, the dipping sauce adds a layer of comfort that makes every bite irresistible.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Biscuits:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup unsalted butter, cold and cubed
3/4 cup milk (dairy or non-dairy)
For the Filling:
1 lb roast beef, thinly sliced (deli-style)
1 cup provolone cheese, shredded (or mozzarella)
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
For the Au Jus:
2 cups beef broth
1 tablespoon soy sauce
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
Directions
Step 1: Prepare the Biscuits
I start by preheating the oven to 425°F (220°C) and lining a baking sheet with parchment paper. Then, I whisk together flour, baking powder, and salt in a large bowl. I cut in the cold butter using my fingers until the mixture resembles coarse crumbs, then stir in the milk until just combined. I make sure not to overmix to keep the dough tender.
Step 2: Make the Filling
I mix sliced roast beef, shredded cheese, Worcestershire sauce, garlic powder, onion powder, and a bit of salt and pepper in a medium bowl. The blend is savory and cheesy with just the right seasoning.
Step 3: Assemble the Biscuits
I gently knead the dough on a floured surface, roll it to about 1/2 inch thick, and cut out circles using a biscuit cutter. On half the circles, I add a spoonful of the filling and top with another dough circle, pressing the edges to seal them tightly.
Step 4: Bake the Biscuits
I arrange the filled biscuits on the baking sheet and bake them for 15 to 20 minutes until they’re golden brown and beautifully puffed.
Step 5: Make the Au Jus
While the biscuits bake, I prepare the dipping sauce by simmering beef broth, soy sauce, garlic powder, onion powder, salt, and pepper for about 5 minutes. It’s simple but brings big flavor.
Step 6: Serve
Right out of the oven, I serve these biscuits warm with the au jus for dipping—and they always disappear fast.
Servings and Timing
This recipe makes approximately 12 biscuits. Prep time: 20 minutes Cook time: 20 minutes Total time: 40 minutes Serves: 4–6 people (depending on appetite)
Variations
I like swapping the provolone for Swiss or pepper jack when I want more kick.
For extra texture, I sometimes add sautéed onions or bell peppers to the filling.
When I want a spicier bite, a dash of hot sauce or pinch of red pepper flakes does the trick.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I pop them in a 350°F oven for 8–10 minutes or microwave for 1–2 minutes. They stay flaky and flavorful even after reheating.
FAQs
Can I make the filling ahead of time?
Yes, I often prep the beef and cheese filling in advance and keep it chilled in the fridge until I’m ready to assemble and bake the biscuits.
Can I freeze the biscuits?
Absolutely. I freeze the unbaked, filled biscuits on a tray, then transfer them to a freezer bag. When baking from frozen, I just add a few more minutes to the bake time.
What if I don’t have roast beef?
I’ve made this with leftover steak, shredded beef, and even ground beef—all delicious alternatives that work just as well.
Can I use buttermilk for the biscuits?
Yes, I’ve used buttermilk instead of regular milk, and it gives the biscuits a richer, more tender texture that’s hard to beat.
Is the au jus necessary?
While technically optional, I never skip it—it adds incredible flavor and makes these biscuits truly feel like a French dip experience.
Conclusion
Baked French Dip Biscuits are the kind of recipe I turn to when I want something warm, satisfying, and a little indulgent. With just a few simple steps, I get a golden biscuit filled with melty cheese and savory roast beef—served with a flavorful au jus that ties it all together. They’re great for family meals, game day snacks, or whenever I want to treat myself to something hearty and comforting.
Hearty baked French Dip biscuits filled with deli‑style roast beef and provolone cheese, baked to golden perfection and served with warm au jus for dipping—a comforting twist on the classic sandwich.
Ingredients
2 cups all‑purpose flour
1 tablespoon baking powder
½ teaspoon salt
¼ cup unsalted butter, cold and cubed
¾ cup milk (dairy or non‑dairy)
1 lb thinly‑sliced roast beef (deli style)
1 cup shredded provolone cheese (or mozzarella)
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
2 cups beef broth
1 tablespoon soy sauce
1 teaspoon garlic powder (for jus)
1 teaspoon onion powder (for jus)
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder and salt for the biscuit dough. Cut in the cold cubed butter until the mixture resembles coarse crumbs. Stir in the milk until just combined—do not overmix.
In a medium bowl, combine the sliced roast beef, shredded cheese, Worcestershire sauce, garlic powder, onion powder and season with salt and pepper.
On a lightly floured surface, gently knead the dough a few times and roll to about ½‑inch thickness. Cut out circles (about 12) and place half of them on the prepared sheet. Add a tablespoon of the beef & cheese filling to each, then top with the remaining biscuit circles. Press the edges to seal.
Bake for 15‑20 minutes, or until the biscuits are golden brown and puffed.
Meanwhile, prepare the au jus: in a saucepan over medium heat, combine beef broth, soy sauce, garlic powder and onion powder. Bring to a simmer for about 5 minutes, seasoning with salt and pepper to taste.
Serve the baked biscuits warm, alongside the hot au jus for dipping.
Notes
You can swap the provolone for Swiss, pepper jack or even cheddar cheese.
For extra flavor, sauté onions or bell peppers and add them to the filling.
To make ahead/freeze: assemble the filled biscuits, freeze unbaked on a tray, then transfer to a freezer bag; add a few extra minutes to bake time when ready.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 8‑10 minutes.
