Description
These Baked French Dip Biscuits are a delicious twist on the classic French dip sandwich, featuring savory roast beef and melted provolone cheese wrapped in flaky biscuit dough. Brushed with a flavorful herb butter and baked to golden perfection, they are served with warm beef broth for dipping, making them a perfect comfort food appetizer or meal.
Ingredients
Scale
Biscuits and Filling
- 1 can refrigerated biscuit dough (16.3 oz)
- 8 slices deli roast beef
- 8 slices provolone cheese
Herb Butter Mixture
- 1/4 cup melted butter
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Sauce
- 1 cup beef broth
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the biscuits.
- Prepare Biscuit Dough: Separate the refrigerated biscuit dough into 8 individual biscuits and gently flatten each one to make room for the filling.
- Add Fillings: Place one slice each of deli roast beef and provolone cheese on top of each flattened biscuit.
- Seal Biscuits: Fold the edges of the biscuit dough over the roast beef and cheese, pinch to seal completely, and shape into a ball to enclose the filling.
- Arrange in Baking Dish: Place the filled biscuits seam-side down in a greased baking dish, spacing them evenly.
- Mix Herb Butter: In a small bowl, combine melted butter, Worcestershire sauce, garlic powder, onion powder, dried thyme, dried rosemary, salt, and black pepper, stirring well.
- Brush Biscuits: Generously brush the butter mixture over the tops of the biscuits for added flavor and moisture.
- Bake Biscuits: Bake the biscuits in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through.
- Warm Broth: While the biscuits are baking, warm the beef broth in a saucepan over medium heat until hot and ready for dipping.
- Serve: Serve the warm baked French dip biscuits alongside the hot beef broth, allowing each to be dipped and enjoyed.
Notes
- Ensure the biscuits are fully sealed to prevent the filling from leaking out during baking.
- For extra flavor, you can add a pinch of crushed red pepper or substitute the provolone cheese with Swiss or mozzarella.
- Use low-sodium beef broth if you prefer a less salty dip.
- These biscuits are best enjoyed fresh but can be reheated in the oven for a few minutes.
- Leftover broth can be stored in the refrigerator for up to 3 days.
