Baked French Dip Biscuits

Baked French Dip Biscuits are a delightful twist on the classic French dip sandwich, reimagined as a savory, pull-apart biscuit experience perfect for gatherings, game-day snacks, or cozy family dinners. These golden-brown, buttery biscuits are infused with rich beef broth, garlic, and herbs, then generously stuffed with tender slices of roast beef and melted provolone cheese. Served warm with a side of warm au jus for dipping, each bite delivers all the comforting flavors of a traditional French dip in a handheld, shareable format. Whether you’re entertaining guests or simply craving something warm and hearty, these Baked French Dip Biscuits are guaranteed to impress with their aroma, texture, and bold flavor profile.

The History

The origins of the French dip sandwich trace back to early 20th-century Los Angeles, with two rival restaurants—Philippe the Original and Cole’s Pacific Electric Buffet—both claiming to have invented it. Legend has it that the sandwich was created when a server accidentally dropped a roll into a pan of meat juices, and rather than remake it, served it “dipped.” The customer loved it, and thus the French dip was born. Over time, this beloved sandwich became a staple of American delis and diners, celebrated for its juicy roast beef, soft bread, and flavorful au jus.

Baked French Dip Biscuits evolved from this tradition by merging Southern baking culture with classic diner fare. Inspired by recipes like pigs in a blanket, cheese-stuffed pull-apart breads, and slow-cooker meat dishes, home cooks began experimenting with transforming the French dip into a baked appetizer. Using flaky, homemade-style biscuits as the base allowed for individual portions while maintaining communal appeal. By incorporating broth directly into the dough and layering in real roast beef and cheese, modern versions elevate the humble sandwich into a warm, aromatic centerpiece dish ideal for potlucks, holidays, and Sunday suppers.

Ingredients Breakdown

The magic of Baked French Dip Biscuits lies in the harmony of simple, high-quality ingredients working together to create deep, satisfying flavor. Each component plays a key role:

All-Purpose Flour: Provides structure to the biscuit dough, ensuring a tender yet sturdy crumb that holds up during baking and dipping.
Baking Powder & Baking Soda: Leavening agents that give the biscuits lift and fluffiness. Baking soda also reacts with buttermilk for extra rise and tang.
Salt & Black Pepper: Essential seasonings that enhance overall flavor and balance richness.
Garlic Powder & Onion Powder: Add savory depth without overpowering; they distribute evenly throughout the dough.
Unsalted Butter (Cold): Cut into the flour to create flaky layers. Cold butter melts slowly in the oven, producing steam that lifts the biscuits.
Buttermilk: Adds tenderness, moisture, and a subtle tang. Its acidity activates the baking soda for better rise.
Beef Broth (Low-Sodium): Infused into both the dough and the dipping sauce, it imparts rich umami flavor characteristic of the French dip.
Cooked Roast Beef (Thinly Sliced): The star protein—juicy, tender, and ideally leftover from a slow-roasted cut like top round or chuck roast.
Provolone Cheese (Sliced or Shredded): Melts beautifully inside the biscuits, adding creaminess and mild smokiness.
Worcestershire Sauce: A few dashes deepen the savory notes in the au jus and enhance the beef flavor.
Thyme & Rosemary (Optional): Fresh or dried herbs can be added to the broth or dough for an aromatic touch.
Butter (Melted, for Brushing): Applied after baking to give the biscuits a glossy finish and buttery crust.
Green Onions or Parsley (Garnish): For freshness and color contrast atop the finished dish.

Step-by-Step Recipe

Preheat Oven & Prepare Pan: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
Make the Au Jus Dipping Sauce: In a small saucepan, combine 1½ cups low-sodium beef broth, 1 tablespoon Worcestershire sauce, and optional herbs (½ tsp thyme, ¼ tsp black pepper). Bring to a simmer over medium heat. Reduce heat and let it gently simmer while you prepare the rest. Keep warm.
Prepare the Biscuit Dough: In a large mixing bowl, whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, 1 teaspoon salt, 1 teaspoon garlic powder, and ½ teaspoon onion powder.
Cut in the Butter: Add ½ cup cold unsalted butter (cut into small cubes) to the dry ingredients. Use a pastry cutter or fork to blend until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
Add Wet Ingredients: In a separate bowl, mix ¾ cup cold buttermilk with ¼ cup cooled beef broth (taken from the au jus). Pour this liquid mixture into the flour mixture. Stir gently with a wooden spoon or spatula just until a shaggy dough forms. Do not overmix.
Knead Lightly: Turn the dough onto a lightly floured surface. Gently knead 4–5 times to bring it together. Pat or roll into a rectangle about ½ inch thick.
Cut and Fill the Biscuits: Cut the dough into 2-inch squares or use a round biscuit cutter. Take each piece, flatten slightly, place a small portion of sliced roast beef and a bit of provolone cheese in the center, then fold the dough over or pinch closed around the filling to seal.
Arrange in Pan: Place filled biscuits snugly in the prepared baking dish, seam-side down, so they touch one another. This helps them rise evenly and creates that pull-apart effect.
Pour Broth Around Biscuits: Carefully pour the remaining warm au jus around the base of the biscuits—do not pour directly on top. The liquid will be absorbed during baking, creating a moist interior and flavorful bottom crust.
Bake: Transfer the pan to the preheated oven and bake for 25–30 minutes, or until the biscuits are golden brown and cooked through. Insert a toothpick into a biscuit—it should come out clean.
Finish with Butter Glaze: Remove from oven. Immediately brush the tops with 2 tablespoons melted butter mixed with a pinch of garlic powder and parsley if desired. Sprinkle with chopped green onions for freshness.
Serve Warm: Let rest 5 minutes before serving. Serve hot with extra warm au jus on the side for generous dipping.

Tips

Use Cold Ingredients: For flakier biscuits, ensure your butter and buttermilk are well chilled. Cold fat creates steam pockets during baking, resulting in light, layered texture.
Don’t Overwork the Dough: Mix only until combined. Over-kneading develops gluten, leading to tough biscuits.
Seal Biscuits Well: Make sure the edges are pinched tightly shut to prevent cheese and beef from leaking out during baking.
Leftover Roast Beef Works Best: Leftover slow-cooked or roasted beef is ideal—tender, flavorful, and already seasoned. Avoid deli-sliced roast beef unless it’s high quality and not too salty.
Adjust Broth Quantity: If you prefer a saucier result, increase the broth slightly—but never flood the pan. You want absorption, not sogginess.
Double the Au Jus: Always make extra dipping sauce. Guests will want more, and leftovers can be frozen for future meals.
Room Temperature Rest: Letting the assembled dish sit for 10 minutes before baking allows the baking powder to activate slightly, improving rise.
Crispy Bottom Tip: For a crispier base, bake in a cast-iron skillet or use a dark metal pan instead of glass.

Variations and Customizations

Deli Turkey Version: Swap roast beef for thinly sliced smoked turkey and use Swiss cheese for a lighter alternative.
Vegetarian Option: Replace meat with marinated portobello mushrooms or plant-based roast “beef.” Use vegetable broth and vegan cheese.
Spicy Kick: Add a dash of hot sauce to the au jus or include jalapeño slices inside the biscuits.
Pepperoni Pull-Apart Style: Inspired by party favorites, use pepperoni slices and mozzarella for an Italian-American twist.
Breakfast Bake: Transform into a brunch dish by using scrambled eggs, bacon, cheddar cheese, and chicken broth instead of beef.
Gluten-Free Adaptation: Substitute gluten-free all-purpose flour blend (with xanthan gum) and ensure broth is certified GF.
Dairy-Free: Omit butter in the dough (use chilled coconut oil or vegan butter), skip cheese, or use dairy-free alternatives.
Mini Muffin Tin Version: Roll dough into small balls, stuff with beef and cheese, and bake in a greased muffin tin for bite-sized hors d’oeuvres.
Herb-Infused Dough: Stir fresh rosemary, thyme, or chives into the dough for garden-fresh flavor.
Smoky Chipotle Dip: Enhance the au jus with a teaspoon of chipotle in adobo sauce for a smoky, spicy upgrade.

Health Considerations and Nutritional Value

While Baked French Dip Biscuits are undeniably indulgent, mindful modifications can make them more balanced. A typical serving (1–2 biscuits with ¼ cup au jus) contains approximately:

Calories: 320–380
Protein: 15–20g (from beef and cheese)
Fat: 18–22g (mostly from butter, cheese, and beef)
Saturated Fat: 10–12g
Carbohydrates: 30–35g (primarily from flour)
Fiber: 1–2g
Sodium: 600–900mg (can vary significantly based on broth and meat choices)

Health Tips:

Opt for low-sodium beef broth and lean roast beef to reduce sodium and saturated fat.
Incorporate whole wheat pastry flour for added fiber (replace up to half the all-purpose flour).
Use reduced-fat provolone or limit cheese quantity to lower fat content.
Serve with a side salad or steamed vegetables to increase nutrient density.
Portion control is key—these are rich and filling, so smaller servings may suffice.
Avoid if on a strict low-FODMAP diet due to garlic and onion content; consider garlic-infused oil (without solids) as a substitute.

Ingredients

3 cups all-purpose flour (or gluten-free blend)
1 tbsp baking powder
½ tsp baking soda
1 tsp salt
1 tsp garlic powder
½ tsp onion powder
½ cup cold unsalted butter, cubed
¾ cup cold buttermilk
¼ cup cooled low-sodium beef broth
2 cups thinly sliced cooked roast beef
1½ cups provolone cheese, sliced or shredded
1½ cups low-sodium beef broth (for au jus)
1 tbsp Worcestershire sauce
½ tsp dried thyme (optional)
2 tbsp melted butter (for brushing)
2 tbsp chopped green onions or parsley (for garnish)

Directions

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a saucepan, combine 1½ cups beef broth, Worcestershire sauce, and thyme. Simmer for 5 minutes; keep warm.
In a large bowl, mix flour, baking powder, baking soda, salt, garlic powder, and onion powder.
Cut in cold butter until mixture resembles coarse crumbs.
In another bowl, whisk buttermilk and ¼ cup cooled broth. Add to dry ingredients; stir until just combined.
Turn dough onto floured surface; knead lightly 4–5 times. Roll into ½-inch thick rectangle.
Cut into 2-inch squares. Place a small amount of roast beef and cheese in center of each. Fold or pinch closed.
Arrange filled biscuits snugly in baking dish, seam-side down.
Pour warm broth mixture around (not over) the biscuits.
Bake 25–30 minutes until golden and cooked through.
Brush with melted butter and garnish with green onions.
Serve immediately with extra warm au jus for dipping.

FAQ

Can I make Baked French Dip Biscuits ahead of time?
Yes! Assemble the unbaked biscuits and refrigerate overnight. Let sit at room temperature 15 minutes before baking. You can also fully bake, cool, and reheat in a 350°F oven for 10–15 minutes.

Can I freeze them?
Absolutely. Freeze baked and cooled biscuits in an airtight container for up to 3 months. Reheat in oven or microwave. The au jus can be frozen separately for up to 2 months.

Why are my biscuits soggy?
This usually happens if too much broth is used or poured over the tops. Only pour broth around the sides, and ensure your meat isn’t overly juicy.

Can I use canned biscuits?
Yes, though homemade yields better flavor and texture. Use 1–2 cans of refrigerated biscuit dough, slice open, fill with beef and cheese, then close and bake according to package directions with broth added.

What kind of beef is best?
Leftover slow-cooked chuck roast, prime rib, or top sirloin work best—tender, flavorful, and easy to slice thin.

Is there a dairy-free version?
Yes—use dairy-free butter, coconut oil, and omit cheese or use plant-based alternatives. Substitute buttermilk with almond milk + 1 tsp vinegar.

Can I make this in a slow cooker?
Not recommended due to the need for browning and structural integrity. However, mini versions can be baked and kept warm in a slow cooker with au jus on low.

Summary

Baked French Dip Biscuits are a mouthwatering fusion of Southern comfort baking and classic American deli fare, featuring fluffy, broth-infused biscuits stuffed with roast beef and melted provolone, then baked to golden perfection with warm au jus for dipping. Easy to customize, crowd-pleasing, and perfect for any occasion, they turn a beloved sandwich into a shareable, aromatic masterpiece.

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