Baked French Dip Biscuits
These buttery baked biscuits are stuffed with roast beef and provolone, brushed with herb butter, and served warm with beef broth for dipping — a cozy twist on a French dip sandwich.
Ingredients
For the dough
- 1 package 16.3 oz refrigerated biscuit dough
For the filling
- 8 slices deli roast beef
- 8 slices provolone cheese
For the herb butter
- ¼ cup unsalted butter melted
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme leaves
- ½ tsp dried rosemary leaves
- ½ tsp fine salt
- ½ tsp ground black pepper
For the dip
- 1 cup hot beef broth
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a baking pan or line it with parchment paper.
- Separate biscuit dough into 8 pieces and flatten each into a 4-inch round.
- Place one slice of roast beef and one slice of provolone in the center of each dough round.
- Fold dough over the filling and pinch to seal. Place seam-side down in the pan.
- In a bowl, mix melted butter with Worcestershire sauce, garlic powder, onion powder, thyme, rosemary, salt, and pepper.
- Brush herb butter over each biscuit and bake for 20–25 minutes until golden brown.
- Heat beef broth in a saucepan or microwave until hot.
- Serve biscuits warm with a side of hot broth for dipping.