Baked French Dip Biscuits
These baked French Dip Biscuits combine tender, buttery biscuits with savory roast beef and melted provolone cheese, served with flavorful au jus for a perfect appetizer or snack.
Equipment
- 1 baking sheet lined with parchment paper
Ingredients
- 1 can 16 oz refrigerated biscuit dough, 8 count
- 1 pound thinly sliced deli roast beef
- 8 slices provolone cheese halved or quartered
- 2 tablespoons creamy horseradish sauce
- 1 packet au jus gravy mix
- Water as needed for au jus packet
- Melted butter for brushing
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Separate biscuit dough and split each biscuit in half horizontally, flattening each piece into a 3-inch circle.
- Spread a thin layer of creamy horseradish sauce onto the bottom halves of each biscuit.
- Layer slices of roast beef and provolone cheese on top of the horseradish sauce.
- Cover with the biscuit tops and gently press edges to seal.
- Brush the biscuit tops with melted butter for a golden finish.
- Bake biscuits for 12 to 18 minutes until golden and fully cooked.
- Prepare au jus by mixing gravy packet with water as per instructions and heat until hot.
- Serve the baked biscuits warm with au jus for dipping.
Notes
- For extra flavor, use garlic butter instead of plain melted butter.
- Substitute roast beef with other meats or vegetarian options.
- Store leftovers in an airtight container up to 2 days.