These Baked French Dip Biscuits turn sandwich night into a cozy, hands-on feast — tender homemade (or refrigerated) biscuits filled with roast beef, melted cheese, and served with a savory au jus for dipping. I’ve made this recipe many times for game nights and weeknight dinners, and I love how the flaky biscuits soak up the jus without falling apart. If you want a bold dip to pair with them, try this homemade French onion dip for guests who love extra flavor: Elevate Your Game: Homemade French Onion Dip.
Why Make This Recipe
- Flavor-packed: warm beef, melty cheese, and rich au jus create a comforting, savory bite.
- Quick weeknight option: using refrigerated biscuits cuts hands-on time to about 15 minutes.
- Crowd-pleaser: great for game day, potlucks, or family dinners where everyone can grab a sandwich.
- Flexible: works with leftover roast beef, deli slices, or thinly sliced steak.
- Personal insight: I love this recipe because it eats like a sandwich but feels like a special baked treat — perfect when you want something simple but impressive. Also pairs nicely with zesty wings for a bigger spread: Baked Berbere Chicken Wings + Zesty Lime Dip.
Recipe Overview
- Prep time: 15 minutes (if using store-bought biscuits)
- Cook time: 12–15 minutes (biscuits) + 10 minutes (au jus)
- Total time: 30–35 minutes
- Servings: 8 sandwiches (using 1 can or 8 homemade biscuits)
- Difficulty: Easy
- Method: Assemble biscuit pockets with roast beef and cheese, bake at 400°F until golden, and serve with a simmered beef au jus for dipping.
My Experience Making This Recipe
I tested this recipe several ways — with scratch biscuits and with store-bought dough — and found both delicious, though homemade biscuits give a flakier texture. The big discovery was that a lightly reduced beef broth with Worcestershire and a touch of soy gives the au jus the deep, savory flavor that makes the sandwiches addictive.
How to Make Baked French Dip Biscuits
Start by preparing the biscuits: use one 16.3 oz can of refrigerated biscuit dough or make dough from 2 1/4 cups all-purpose flour, 1 tbsp baking powder, 1 tsp salt, 6 tbsp cold butter, and 3/4 cup cold milk. Split each biscuit horizontally and layer thinly sliced roast beef (about 8–12 oz total) and 1 oz provolone or Swiss per biscuit. Brush tops with 2 tbsp melted butter mixed with 1/2 tsp garlic powder. Bake on a parchment-lined baking sheet or 9×13 pan at 400°F for 12–15 minutes until golden. While baking, simmer 2 cups beef broth with 1 tbsp Worcestershire, 1 tsp soy sauce, 1/2 tsp onion powder, and a smashed garlic clove for 8–10 minutes; strain and keep warm. Serve warm biscuits with a small bowl of au jus for dipping.
Expert Tips for Success
- Keep ingredients cold for flaky biscuits: if making dough, work quickly and keep butter pieces the size of peas. For more dip ideas, see this French onion dip recipe: Elevate Your Game: Homemade French Onion Dip.
- Use thinly sliced roast beef (deli or leftover) so the sandwiches layer easily and heat quickly. A meat slicer or very sharp knife makes a big difference.
- Reduce the au jus slightly over medium heat to concentrate flavor, but don’t over-reduce or it will become too salty; 8–10 minutes of simmering is usually perfect.
- Bake biscuits in a 9×13 pan if you want softer sides (they’ll rise into each other) or on a sheet pan for crisper edges. I prefer a cast-iron skillet for even browning.
- For glossy tops, brush with an egg wash (1 beaten egg + 1 tbsp water) before baking; use melted butter for a softer, buttery finish.
How to Serve Baked French Dip Biscuits
- Individual dipping bowls: serve each guest a small ramekin of warm au jus to avoid soggy plates.
- Party platter: place biscuits on a board with pickles, sliced onions, and a bowl of mustard for variety. Pair with heart-shaped breakfast items for a playful brunch spread: Adorable Heart-Shaped French Toast.
- Game day: these are great alongside finger foods and a dip tray — they complement spicy dips and wings.
- Presentation tip: garnish the au jus with a few drops of Worcestershire and a pinch of chopped parsley for color.
Storage and Reheating Guide
- Refrigerate: store leftover sandwiches and au jus separately in airtight containers for up to 3 days. Keep biscuits and liquid apart to avoid sogginess.
- Freeze: wrap baked biscuits tightly in foil and place in a freezer bag for up to 2 months; freeze au jus in a freezer-safe container for up to 3 months.
- Reheat from fridge: warm sandwiches in a 350°F oven for 8–10 minutes, uncovered, and reheat au jus on the stovetop until simmering.
- Reheat from frozen: thaw in the fridge overnight or reheat wrapped in foil at 350°F for 15–20 minutes; reheat au jus gently on the stovetop and stir before serving.
Recipe Variations
- Gluten-free: use a gluten-free biscuit mix (follow package instructions) and verify beef broth is gluten-free; bake at the same temperature but monitor for doneness, as times vary. More bold flavor ideas are available here: Alabama Firecracker Dip.
- Dairy-free: swap butter for dairy-free margarine and use dairy-free cheese slices or omit cheese; brush tops with olive oil for color.
- Spicy version: add a smear of horseradish sauce or a few drops of sriracha to the beef before baking.
- Upscale: use thinly sliced roast prime rib or seared steak and a reduced red wine au jus for deeper flavor.
Nutritional Highlights
- Protein-forward: roast beef provides a solid source of protein per sandwich, which helps keep you full.
- Calorie considerations: these are richer due to butter and cheese; serve with a green salad or roasted veggies to balance the meal.
- Allergens: contains gluten (unless adapted), dairy (butter, cheese), and soy if you use soy sauce in the au jus. Adjust portions — one sandwich is a hearty serving for most adults.
Troubleshooting Common Issues
- Soggy biscuits after dipping: keep au jus in small bowls and dip just before eating; store biscuits and jus separately.
- Dense biscuits: cold butter and minimal handling are key; chill dough for 10 minutes if it becomes soft while you assemble.
- Weak au jus flavor: brown the garlic and reduce the broth slightly; add 1 tsp Worcestershire or a splash of soy sauce to deepen umami.
Frequently Asked Questions
Q: Can I assemble these ahead of time and bake later?
A: Yes. Assemble biscuits without brushing the tops, cover tightly, and refrigerate up to 12 hours. Brush with butter or egg wash and bake at 400°F for 12–15 minutes when ready.
Q: Can I use leftover roast beef or steak instead of deli slices?
A: Absolutely. Thinly slice leftover roast beef or steak against the grain so it layers easily and warms through quickly in the oven.
Q: How can I thicken the au jus if it’s too thin?
A: Make a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and whisk it into simmering au jus a little at a time until it thickens slightly. Avoid adding too much or it will become gloopy.
Q: Is there a vegetarian alternative that keeps the same feel?
A: Swap beef for marinated, roasted portobello slices or thinly sliced seitan and make a rich mushroom jus by simmering beef-style broth alternatives with mushrooms, soy sauce, and thyme.
Conclusion
If you want another tested version or inspiration tied to game-day menus, check out this full recipe inspiration for French Dip Biscuits on Plain Chicken: French Dip Biscuits – Football Friday – Plain Chicken.
Baked French Dip Biscuits
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: None
Description
Tender homemade or refrigerated biscuits filled with roast beef and melted cheese, served with a savory au jus for dipping.
Ingredients
- 1 can (16.3 oz) refrigerated biscuit dough or homemade biscuits
- 2 1/4 cups all-purpose flour (if making from scratch)
- 1 tbsp baking powder
- 1 tsp salt
- 6 tbsp cold butter (cubed)
- 3/4 cup cold milk
- 8–12 oz thinly sliced roast beef
- 1 oz provolone or Swiss cheese per biscuit
- 2 tbsp melted butter (for brushing)
- 1/2 tsp garlic powder
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp soy sauce
- 1/2 tsp onion powder
- 1 smashed garlic clove
Instructions
- Preheat oven to 400°F (200°C).
- If using refrigerated biscuits, split each biscuit horizontally. If making from scratch, prepare the dough using flour, baking powder, salt, cold butter, and milk, then split into 8 portions.
- Layer thinly sliced roast beef and cheese inside each biscuit.
- Brush the tops with melted butter mixed with garlic powder.
- Bake for 12–15 minutes until golden brown.
- Meanwhile, simmer beef broth with Worcestershire, soy sauce, onion powder, and smashed garlic for 8–10 minutes, then strain.
- Serve warm biscuits with au jus in small bowls for dipping.
Notes
For a flaky texture, keep ingredients cold and minimal handling of the dough. Adjust the seasoning of the au jus to enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 50mg