French Dip Biscuits

These French Dip Biscuits take everything you love about the classic sandwich—savory roast beef, melted provolone, and salty dipping gravy—and wrap it in a buttery, flaky biscuit. The addition of horseradish sauce provides a subtle “zing” that perfectly cuts through the richness of the beef.

French Dip Biscuits

Ingredients:

How To Make French Dip Biscuits:

Step 1: Prep and Oven: Preheat your oven to 400°F. Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.

Step 2: Prepare the Biscuits: Open the can of biscuits and split each of the 8 biscuits in half horizontally, creating 16 thin rounds. Spread a thin layer of the 2 tablespoons of horseradish sauce on the “inside” face of each piece.

Step 3: Assemble the Sandwiches: Take 8 of the biscuit rounds and place them on your baking sheet. Top each with 1 slice of provolone cheese (folded to fit) and a generous portion of the 1 lb of roast beef. Place the remaining 8 biscuit rounds on top to close the sandwiches. Gently press the edges of the dough together to seal the fillings inside.

Step 4: Bake: Bake for 12/15 minutes. You are looking for the biscuits to be fully puffed up and a deep golden brown.

Step 5: Make the Dip: While the biscuits are in the oven, whisk together the 1 oz Au Jus packet with water (according to the package directions) in a small saucepan. Bring to a boil, then simmer.

Step 6: Serve: Serve the warm biscuits immediately with individual small bowls of the hot Au Jus for dipping.

Pro Tips

• Beef Selection: Ask for “rare” or “medium-rare” roast beef at the deli counter; since it will cook further in the oven, this prevents the meat from becoming tough.

• Cheese Seal: If the provolone is hanging over the edges, tuck it in before sealing the dough to prevent the cheese from leaking out onto the pan.