Description
These Baked French Dip Biscuits are a delightful twist on the classic sandwich, featuring savory roast beef and melted provolone cheese wrapped in fluffy biscuit dough. Brushed with a flavorful herb butter mixture and baked until golden, they are served warm with rich beef broth for dipping. Perfect as a comforting appetizer or a hearty snack.
Ingredients
Scale
Biscuit 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
Dipping Sauce
- 1 cup beef broth
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the biscuits evenly.
- Prepare Biscuits: Separate the biscuit dough into 8 individual biscuits and gently flatten each one to flatten slightly for wrapping.
- Add Filling: Place one slice of deli roast beef and one slice of provolone cheese onto each flattened biscuit.
- Form Biscuit Balls: Carefully fold the biscuit edges over the meat and cheese, pinching to seal the filling inside and shaping each into a ball.
- Arrange in Dish: Place the filled biscuits seam-side down in a greased baking dish to prevent sticking and maintain shape during baking.
- Mix Herb Butter: In a small bowl, combine melted butter with Worcestershire sauce, garlic powder, onion powder, dried thyme, dried rosemary, salt, and black pepper, stirring well to create a flavorful brushing mixture.
- Brush Biscuits: Generously brush the herb butter mixture over the tops of the filled biscuits to add flavor and help them brown beautifully.
- Bake Biscuits: Bake in the preheated oven for 20-25 minutes, or until the biscuits turn golden brown and are thoroughly cooked through.
- Warm Beef Broth: While the biscuits bake, heat the beef broth in a saucepan over medium heat until warm for serving as a dipping sauce.
- Serve: Serve the baked French Dip Biscuits warm alongside the heated beef broth, encouraging dipping and enjoying the rich flavors.
Notes
- Use refrigerated biscuit dough for convenience and consistent results.
- Ensure the biscuit edges are well sealed to prevent filling from leaking during baking.
- Adjust seasoning in the butter mixture to taste, adding more herbs or spices if desired.
- This recipe can be made ahead by assembling the biscuits and refrigerating until ready to bake.
- Leftover beef broth can be stored in the fridge and reheated gently before serving.
