French Dip Biscuits

These French Dip Biscuits take all the savory, melty goodness of a classic French Dip sandwich and package it into a flaky, portable biscuit. The secret is the creamy horseradish sauce—it provides a subtle “zing” that cuts through the richness of the roast beef and provolone. By sealing the meat and cheese inside the dough, you create a little steam chamber that keeps the beef incredibly tender while the outside of the biscuit gets perfectly crisp.

French Dip Biscuits

Ingredients:

How To Make French Dip Biscuits:

Step 1: Prep the Oven Preheat your oven to 400°F. Line a large baking sheet with parchment paper to ensure the cheese doesn’t stick if any leaks out during the bake.

Step 2: Split and Sauce Open the biscuit can and split each of the 8 biscuits in half horizontally, giving you 16 layers total.

Tip: Spread the horseradish sauce thin! It’s potent, and a little goes a long way in adding flavor without overpowering the beef.

Step 3: Stuff and Seal On the bottom 8 layers, place a slice of provolone (folded to fit) and a generous portion of roast beef. Top with the remaining 8 biscuit layers. Pinch the edges firmly with your fingers or a fork to seal the “pockets.“

Step 4: Bake to Golden Arrange the stuffed biscuits on your pan. Bake for 12/15 minutes. You are looking for a deep golden brown color on top and for the dough to be fully puffed.

Step 5: Prepare the Dip While the biscuits are in the oven, whisk your Au Jus mix with water according to the packet instructions. Bring it to a simmer on the stovetop until smooth. Serve in small individual bowls alongside the hot biscuits.