French Dip Biscuits – Buttery, Savory & Perfect for Dipping
So Here’s the Story with These French Dip Biscuits…
I’ve always had a bit of a soft spot for the kind of snacks that basically invite you to get your fingers messy. You know the type? Slouchy sweater, rainy afternoon, odd mug of tea getting cold somewhere nearby — that’s when I started tinkering with my French Dip Biscuits idea. There’s just something about buttery biscuits oozing with meaty, cheesy goodness that makes me grin. One time, I brought them to a neighbor’s game night. Someone (who shall remain nameless) ate almost half the batch before the first quarter was over. But hey, sharing is overrated, right?
Why You’ll Love This (At Least, I Do!)
I make this when my crew’s over for a cozy movie marathon, or really, anytime I want to feel a bit fancy but without fussing too much. My family goes absolutely bananas for these because they’re savory, soft, and every bite’s got this salty, meaty punch (and, honestly, the dunking sauce makes it a whole occasion). Also, let’s be real: sometimes I’m too tired to make a whole roast — but I can always rally for biscuits. The first time I tried it, I used leftover steak and it was a bit… chewy; learned my lesson there.
What You’ll Need (Or What I Usually Scrounge Up)
- 2 cups all-purpose flour (or self-rising if you want to skip the baking powder)
- 1 tbsp baking powder (my nan insists on Clabber Girl, but let’s not get hung up)
- 1/2 tsp salt (I straight up double it sometimes—depends how much cheese I’m using)
- 1/2 cup cold unsalted butter, cubed (in a pinch: I’ve used margarine, but shhh)
- 1 cup buttermilk (I’ve faked it with milk + lemon juice and no one was the wiser)
- 1 cup shredded Swiss cheese (Gruyère if you’re feeling boujee)
- 8 slices roast beef (from the deli counter is fine, or use leftover prime rib—if you’re fancy!)
- 1 packet au jus mix (I like McCormick, but if you want homemade, Delish has a decent one here)
- Optional: a handful of sautéed onions or a swipe of horseradish cream inside
How I Put It All Together (More or Less)
- Preheat that oven to 425°F (220°C). If you forget, like I sometimes do, don’t worry—takes a minute to assemble anyway.
- Grab a big bowl and toss in the flour, baking powder, salt. Give it a quick stir.
- Add in that cold butter. Using a pastry cutter or just your (clean!) hands, rub it into the flour till you get little pea-sized bits. If the kitchen’s roasting, you can even pop the bowl in the freezer for five minutes — keeps the butter from melting before it hits the oven. (This is where I usually sneak a nibble of dough… don’t judge me.)
- Pour in the buttermilk and stir till just combined. Don’t go overboard or you’ll get tough biscuits.
- Fold in the cheese.
- On a floured surface, pat (or gently roll) the dough about ¾ inch thick. Slice into rounds with a biscuit cutter or, honestly, an upside-down mug does the job too.
- Lay half the biscuits on a lined baking tray. Top each with a little mound of roast beef — I usually just roll it up, like a carnivorous snail. Add onions or a bit of horseradish if you’re into that sort of thing.
- Cap each with a second biscuit. Give the tops a gentle squish so they stick. Brush with a bit of melted butter if you want golden tops — or forget, like I do, and they’ll still taste great.
- Bake for about 13–15 minutes or till golden and puffy. If it smells like heaven, they’re probably done.
- While they bake, prep the au jus according to package directions. Or make from scratch, in which case refer to the resource above, because honestly I still mess it up sometimes.
- Serve the biscuits hot, split apart so folks can dip plentifully.
What I’ve Learned (or, Things That Didn’t Go to Plan)
- The first time I tried to automate the folding using a food processor, I ended up with paste instead of dough. Don’t do that.
- If you run out of buttermilk, yogurt + a splash of water actually works pretty well. Just not vanilla yogurt — ask me how I know.
- I thought about stuffing in pickles once… not my best idea.
Variations I’ve Attempted (Good, Bad, and Ugly)
- Cheese swap: Cheddar is fun, especially the sharper kinds, but Swiss is classic for a reason.
- Veggie version: Did mushrooms and spinach in place of beef last Meatless Monday, and it wasn’t half bad, though definitely veered off traditional ‘French dip’ territory.
- Gluten-free flour worked okay, but needed extra liquid. Honestly, I’d just make it regular unless someone really needs to avoid gluten.
What You’ll Need Tool-wise (and Improvise if You Must)
- Large mixing bowl (but I’ve mixed dough straight on the counter before, not ideal but hey—needs must)
- Pastry cutter or your hands or even two butter knives in an X pattern
- Biscuit cutter, or try a drinking glass or old tomato tin (wash it first, though!)
- Baking sheet with parchment paper — or just grease it up, if you’re out
Stashing and Storing (Assuming Any Are Left)
I keep leftovers in a container for up to two days (fridge is safest), but, honest truth: they’re usually all gone by bedtime. If you want to reheat, pop ’em in a toaster oven for a couple minutes and they’re almost as good as new. I think they taste even better the next morning, but the rest of my crew disagrees.
When, Where, and How We Eat Them (My Way)
These biscuits are made for game day grazing, late night snacks, or, sometimes, as the dinner itself. On cold winter Saturdays, I serve them with a big pot of potato soup. I once served them for brunch and, honestly, it worked. Side note: the last time I paired these with red wine onion gravy from Serious Eats, my cousin called it “life changing.” Strong words, huh?
What I’d Tell My Younger Cooking Self (AKA Stuff Not to Mess Up)
- Don’t try to rush the baking — one time I pulled them too early and they were still gooey in the centers.
- Actually, I used to skip brushing with butter because I was lazy, but it really does make a difference for the golden color.
- If you overload the biscuits with too much meat, they’ll kind of fall apart (not the worst fate, but messy!)
French Dip Biscuit FAQ (Yes, I Get These DMs a Lot)
- Can I make these ahead?
- Absolutely. You can assemble and stash in the fridge overnight, just bake fresh — but don’t leave more than 24h or the dough gets weird.
- Can you freeze ‘em?
- Oh, sure thing! Wrap the unbaked biscuits in plastic, freeze, then bake straight from the freezer (add a few extra minutes). Or freeze baked ones and reheat—you do you.
- What if I don’t like roast beef?
- Try shredded rotisserie chicken. Or just lots of cheese. Or do as my friend Emily does and add roasted mushrooms instead. All delicious, if not exactly a “French dip.”
- Is au jus super necessary?
- Technically, no, but why would you skip the best part! In a pinch you could sub a little beef broth spruced up with soy sauce and garlic.
- How do you keep the biscuits from going tough?
- Don’t over mix the dough. That’s it. Mixing = tough biscuits. Actually, if anything, leave a few streaks of flour and call it rustic.
And, oh! If you’re ever intrigued by biscuits but want a sweet twist, check out the method Sally uses here — she’s my go-to for flaky layers.
Anyway, let me know if you try these out (or if you break with tradition and dunk them in something wild — tomato soup was, uh, a mixed review in our house). Don’t sweat the small stuff, and happy dunking. Cheers!
Ingredients
- 1 can (16 oz) refrigerated biscuit dough
- 8 slices deli roast beef
- 8 slices provolone cheese
- 2 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 cup beef broth
- 1 packet au jus seasoning mix
Instructions
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1Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
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2Separate the biscuit dough and flatten each piece slightly. Place a slice of roast beef and a slice of provolone cheese in the center of each dough circle.
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3Fold the biscuit dough over the filling, pinching the edges to seal. Place the sealed biscuits seam-side down on the prepared baking sheet.
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4Brush the tops with melted butter and sprinkle with garlic powder and dried parsley.
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5Bake for 18-20 minutes, or until the biscuits are golden brown.
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6While the biscuits bake, prepare au jus by combining beef broth and seasoning mix in a small saucepan. Heat according to package instructions. Serve biscuits warm with au jus for dipping.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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