Baked French Dip Biscuits – Page 2

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👩‍🍳 Instructions:

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper.

Separate the biscuit dough. Flatten each biscuit slightly with your hands or the bottom of a glass.
Place a slice of roast beef and a slice of provolone in the center of each.
Fold the biscuit dough over the meat and cheese and pinch to seal completely — like a little meat-and-cheese dumpling.

💡 Tip: Try not to overfill. A little patience and a firm seal help avoid cheesy leaks!

Mix melted butter with Worcestershire sauce, garlic powder, onion powder, thyme, rosemary, salt, and pepper.
Place sealed biscuits in the dish, seam side down.
Brush generously with the seasoned butter.

✨ Bonus idea: Sprinkle a pinch of parmesan or sesame seeds over the top before baking for extra texture and flavor.

In a small saucepan, bring beef broth, Worcestershire sauce, and soy sauce to a gentle simmer.
Optional: Add a pinch of garlic powder or a few slivers of fresh onion and simmer for extra richness.
Strain if needed and serve warm in small bowls for dipping.

Let biscuits cool for 3–5 minutes before serving. Present them with the au jus on the side and watch them vanish one by one.

Pair these with:

Refrigerate: Store leftovers (if any!) in an airtight container for up to 3 days.
Reheat: Warm in a 350°F oven for 10 minutes or microwave for 30–45 seconds, wrapped in a paper towel.
Freeze: Freeze unbaked filled biscuits individually on a tray, then transfer to a freezer bag. Bake directly from frozen, adding 3–5 minutes to cook time.

Quick & Easy: Minimal prep with store-bought biscuits, deli meat, and cheese.
Versatile: Use turkey, ham, or shredded chicken instead of roast beef. Try cheddar or pepper jack for a spicier twist.
Crowd-Pleaser: Whether it’s game day, a potluck, or family dinner, these disappear in a flash.