I adore these Baked French Dip Biscuits—they’re mini, handheld pockets filled with tender roast beef and gooey provolone, all wrapped in buttery biscuit dough. With a side of warm beef broth for dipping, they’re savory perfection in every bite.
Why You’ll Love This Recipe
I love how easy and satisfying these biscuits are. They capture the comforting flavors of a classic French dip sandwich in a convenient, fun-to-eat form. Whether I’m feeding a crowd or treating myself to a cozy meal, they disappear fast—which is always a good sign.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 can (16.3 oz) refrigerated biscuit dough
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8 slices deli roast beef
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8 slices provolone cheese
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¼ cup butter, melted
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1 tablespoon Worcestershire sauce
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1 teaspoon garlic powder
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1 teaspoon onion powder
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½ teaspoon dried thyme
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½ teaspoon dried rosemary
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½ teaspoon salt
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½ teaspoon black pepper
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1 cup beef broth
directions
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Preheat the oven to 350°F (175°C).
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Separate and slightly flatten the 8 biscuits.
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Place a slice of roast beef and provolone on each biscuit.
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Fold the dough over the filling and pinch to seal into balls.
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Arrange seam-side down in a greased baking dish.
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Combine melted butter with Worcestershire sauce, garlic powder, onion powder, thyme, rosemary, salt, and pepper.
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Brush this flavorful mixture over the biscuits.
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Bake for 20–25 minutes until golden brown.
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Warm the beef broth and serve it in a small bowl for dipping.
Servings and timing
This recipe makes 8 servings. Prep time is about 10 minutes, and baking takes around 20–25 minutes, so everything is ready in roughly 35 minutes.
Variations
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I sometimes add a slice of jalapeño or a splash of hot sauce for a spicy version.
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Switching up the cheese—cheddar, Swiss, or pepper jack—gives the biscuits a whole new flavor profile.
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For a vegetarian option, I replace the roast beef with sautéed mushrooms and caramelized onions.
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These can be assembled in advance and baked later, which is perfect for entertaining.
storage/reheating
I keep leftovers in an airtight container in the fridge for up to 3 days. When reheating, I prefer using the oven at 350°F for 8–10 minutes to keep them crispy. For a quick option, the microwave works too—just 30 to 45 seconds per biscuit. The beef broth can be gently reheated on the stove or in the microwave.
FAQs
What can I use instead of canned biscuit dough?
I like using homemade or frozen biscuit dough if I have extra time. Just shape it into rounds before stuffing.
Can I freeze these biscuits?
Yes, I freeze them before baking. When I’m ready to serve, I bake them straight from the freezer, adding a few extra minutes to the cook time.
Is there a gluten-free version?
Sure—I use gluten-free biscuit dough and make sure all other ingredients, like the Worcestershire sauce and beef broth, are also gluten-free.
Can I make these ahead of time for guests?
Absolutely. I prepare and assemble them, cover, and refrigerate for up to a day in advance. Then I bake them fresh when it’s time to serve.
How do I reheat them without drying them out?
I reheat them in the oven at 350°F for about 10 minutes to bring back that golden crisp. The microwave works, but the biscuits tend to get soft.
Conclusion
These Baked French Dip Biscuits are one of my favorite go-to comfort foods. They're easy to make, packed with flavor, and ideal for feeding a group or just treating myself to something special. The warm dip ties it all together, making each bite a cozy, satisfying experience.
Baked French Dip Biscuits: A Savory Delight
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Halal
Description
Mini handheld biscuits filled with tender roast beef and gooey provolone cheese, wrapped in buttery dough and served with a side of warm beef broth for dipping.
Ingredients
- 1 can (16.3 oz) refrigerated biscuit dough
- 8 slices deli roast beef
- 8 slices provolone cheese
- ¼ cup butter, melted
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp salt
- ½ tsp black pepper
- 1 cup beef broth
Instructions
- Preheat the oven to 350°F (175°C).
- Separate and slightly flatten the 8 biscuits.
- Place a slice of roast beef and provolone on each biscuit.
- Fold the dough over the filling and pinch to seal into balls.
- Arrange seam-side down in a greased baking dish.
- Combine melted butter with Worcestershire sauce, garlic powder, onion powder, thyme, rosemary, salt, and pepper.
- Brush this flavorful mixture over the biscuits.
- Bake for 20–25 minutes until golden brown.
- Warm the beef broth and serve it in a small bowl for dipping.
Notes
- Can substitute biscuit dough with homemade or frozen dough.
- Use different cheeses like Swiss, cheddar, or pepper jack for variety.
- Vegetarian option: use sautéed mushrooms and onions instead of roast beef.
- Prep ahead and refrigerate unbaked biscuits up to 24 hours in advance.
- Reheat in oven to maintain crispness; microwave softens the texture.
Nutrition
- Serving Size: 1 biscuit
- Calories: 310
- Sugar: 2g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 45mg
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