Introduction

French Dip Biscuits combine flaky, buttery biscuit dough with savory roast beef and melty provolone cheese, baked into golden, dippable parcels. Served with warm au jus, they make for a cozy, shareable snack or game-day favorite. Ready in minutes using refrigerated biscuit dough, these biscuits are pure comfort and crowd-pleasing goodness.

The image shows several small sandwiches on a wooden board, each made of two golden-brown biscuit layers with a flaky and slightly crispy texture on top, sprinkled lightly with green herbs. Inside the biscuit layers, shredded brown meat is topped with melted white cheese that spills over the edges. Next to the sandwiches is a white cup filled with dark brown gravy sprinkled with small green herbs. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can refrigerated biscuit dough (8 count)
½ lb deli roast beef, chopped
1 cup shredded provolone or Swiss cheese
1 packet au jus gravy mix
2 tbsp butter, melted
Optional: garlic powder or dried parsley for brushing

Instructions

Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 2: Open the biscuit dough and separate the biscuits. Flatten each biscuit into a rough 4-inch circle using your hands—avoid a rolling pin to keep the layers intact.
Step 3: Place about 1½ to 2 tablespoons of chopped roast beef and a generous pinch of shredded cheese in the center of each dough circle. Fold the edges over the filling and pinch firmly to seal. Roll into a smooth ball and place seam-side down on the prepared baking sheet.
Step 4: Brush each biscuit with melted butter. If desired, lightly sprinkle garlic powder or dried parsley on top. Bake for 12–15 minutes until golden brown and puffed.
Step 5: While biscuits bake, prepare the au jus by whisking the gravy mix with water or beef broth according to the packet instructions. Bring to a simmer and keep warm.
Step 6: Serve the biscuits hot alongside bowls of warm au jus for dipping. Enjoy immediately for best flavor and texture.

Tips & Variations

Don’t overstuff the biscuits to prevent leaking; less filling is better for sealing.
Place biscuits seam-side down on the baking sheet to help keep them sealed during baking.
For a homemade twist, use your favorite drop or rolled biscuit dough instead of canned biscuits.
Try variations like Philly cheesesteak filling with sautéed peppers and onions, or a vegetarian version with caramelized mushrooms and Gruyère.
Brush with melted butter before baking to achieve a golden, shiny crust—don’t skip this step!
Elevate the au jus by making it with beef broth instead of water and adding Worcestershire sauce and cracked black pepper.

Storage

Store leftover biscuits in an airtight container in the refrigerator for up to 3 days. Reheat them in an air fryer or toaster oven at 350°F for 5–8 minutes to keep the crust crispy. The microwave works but may soften the biscuits. Keep the au jus warm separately and reheat on the stovetop or microwave. You can also assemble the biscuits ahead, refrigerate for up to 24 hours before baking, or freeze unbaked for up to 3 months, adding a few extra minutes to the bake time when cooking from frozen.

How to Serve

The image shows four small sandwiches stacked on a wooden board, each made of a golden-brown biscuit that has a slightly rough and flaky texture. Inside each biscuit sandwich, there is a juicy layer of shredded dark meat topped with melted white cheese that drapes over the sides softly. The top biscuit layer has a crispy surface sprinkled with small green herb bits. Next to the sandwiches is a white cup filled with a dark brown dipping sauce, also garnished with tiny green herbs. The whole setting is placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

My biscuit filling leaked out while baking! What happened?

This usually means the biscuits were overfilled or not sealed tightly enough. Use slightly less filling next time and pinch the seams firmly. Baking seam-side down also helps keep them closed. A small amount of melted cheese leakage is normal and delicious.

Can I make these ahead of time?

Yes! You can assemble the biscuits, place them on a baking sheet, and cover with plastic wrap. Refrigerate for up to 24 hours before baking. For longer storage, freeze the unbaked biscuits for up to 3 months. Bake them from frozen, adding 5 to 7 extra minutes.