Get ready for a seriously delicious and easy appetizer with these French Dip Biscuits! This recipe transforms the classic French dip sandwich into delightful, individual biscuit bombs packed with savory roast beef, melty provolone cheese, and a zesty horseradish sauce, all baked inside a golden, buttery biscuit. I love making these French Dip Biscuits for parties or game days because they’re so simple to assemble using refrigerated biscuit dough, and they disappear incredibly fast. Served with a warm au jus for dipping, they’re pure comfort food heaven!
Why You’ll Love These French Dip Biscuits
- Flavor Mashup: Combines the savory goodness of a French dip sandwich with the comforting texture of a biscuit.
- Super Easy: Uses refrigerated biscuit dough and deli roast beef for quick and simple preparation.
- Perfect Party Food: Individual portions are easy to serve and always a hit with guests.
- Cheesy and Savory: Packed with melty provolone and flavorful roast beef.
- Great for Dipping: Serving with warm au jus takes these biscuits over the top!
Ingredients for French Dip Biscuits
Here’s what you’ll need to make these easy and delicious biscuit appetizers. The full list with measurements is in the recipe card below.
Main Ingredients
- Refrigerated biscuits (8-count) (Dough)
- Thinly sliced deli roast beef (Meat)
- Creamy horseradish sauce (Condiment)
- Provolone cheese slices (Dairy)
Dipping Sauce
- Au Jus Gravy mix packet (Sauce Mix)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the classic flavor of these French Dip Biscuits, but here are a few fun variations:
- Different Cheese: Use Swiss cheese, mozzarella, or cheddar instead of provolone.
- Add Onions: Sauté some onions until caramelized and add a small layer inside the biscuits with the beef.
- Garlic Butter: Brush the tops of the biscuits with garlic butter before baking.
- Different Meat: Try using thinly sliced deli turkey or ham.
- Spicy Horseradish: Use an extra hot horseradish sauce for more kick.
How to Make French Dip Biscuits
Let me show you how incredibly easy it is to make these French Dip Biscuits:
Prep Oven and Baking Sheet
- First, I preheat my oven to 400ºF (200°C).
- I line a baking sheet with parchment paper for easy cleanup.
Assemble the Biscuits
- I separate each biscuit from the can into two layers (most flaky refrigerated biscuits separate easily).
- I spread each resulting layer (both the top and bottom pieces) with a bit of the creamy horseradish sauce – adjusting the amount to taste.
- On half of the biscuit layers (which will be the bottoms), I top with a slice of provolone cheese and some of the thinly sliced roast beef.
- I top the meat and cheese with the remaining biscuit layers (horseradish-side down) and pinch the edges firmly to seal everything inside.
Bake
- I place the assembled French Dip Biscuits on the prepared baking sheet.
- I bake for 12 to 15 minutes, or until they are golden brown and puffed up.
Make the Au Jus
- While the biscuits are baking, I prepare the Au Jus Gravy mix according to the package directions. This typically involves whisking the mix with water in a saucepan and simmering until slightly thickened.
Tips and Tricks for the BEST French Dip Biscuits
Here are my secrets for making these biscuits truly exceptional:
- Separate Biscuit Layers Carefully: Gently separate the layers of the refrigerated biscuits to keep them intact.
- Seal Edges Well: Pinch the edges of the dough firmly together to prevent the cheese and juices from leaking out during baking.
- Don’t Overcrowd the Pan: Give the biscuits some space on the baking sheet to allow them to bake evenly.
- Serve Warm: These biscuits are best enjoyed warm from the oven with the hot au jus for dipping.
- Adjust Horseradish: Add more or less horseradish sauce depending on how much kick you like.
How to Serve
These French Dip Biscuits are perfect served:
- As an Appetizer: The star of any party or game day spread.
- For Brunch: A savory and satisfying brunch item.
- As a Light Meal: Serve a few biscuits with a side salad for a quick lunch or dinner.
- With Warm Au Jus: Don’t forget the au jus for dipping – it completes the French dip experience!
Serve immediately while the biscuits are warm and the cheese is melty.
Make Ahead and Storage
- Make Ahead: You can assemble the biscuits ahead of time and store them, covered, in the refrigerator for up to a few hours before baking.
- Storage: Leftover baked biscuits can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat gently in the oven, toaster oven, or air fryer at around 350°F (175°C) for a few minutes to restore crispness. Reheat the au jus separately.
FAQs about French Dip Biscuits
- Can I use a different type of biscuit dough?
- Yes, any type of refrigerated biscuit dough (like flaky layers or homestyle) should work. Adjust baking time slightly if needed based on package directions.
- What if I don’t like horseradish?
- You can omit the horseradish sauce or substitute it with a thin layer of Dijon mustard or mayonnaise.
- Can I make homemade au jus?
- Absolutely! If you have beef drippings or prefer a homemade version, feel free to make your own au jus instead of using the packet mix.
Enjoy these easy, cheesy, savory, and utterly delicious French Dip Biscuits! They’re a guaranteed crowd-pleaser.
Print
French Dip Biscuits
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 biscuits 1x
- Category: Appetizer, Snack
- Cuisine: American
Description
French Dip Biscuits transform the classic French dip sandwich into a delightful, easy-to-serve appetizer perfect for any occasion. These biscuits combine the savory taste of roast beef and melty provolone cheese enclosed in a golden, buttery biscuit, served with a side of Au Jus for dipping.
Ingredients
Scale
- 1 (16.3-ounce) can refrigerated biscuits (8-count, such as Pillsbury Grands! or similar large biscuits)
- 1 pound thinly sliced deli roast beef
- 2 tablespoons creamy horseradish sauce (or more, to taste)
- 8 slices provolone cheese
- 1 (1-ounce) packet Au Jus Gravy mix (plus water or ingredients needed to prepare it per package)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare Biscuits: Separate the 8 refrigerated biscuits. Carefully split each biscuit horizontally into two layers (a top and a bottom).
- Add Horseradish Sauce: Spread the creamy horseradish sauce evenly over the cut side of all biscuit layers (both tops and bottoms). Adjust the amount to your taste preference.
- Assemble Biscuit Bottoms: Place 8 biscuit layers (the bottom halves) cut-side up on the prepared baking sheet. Top each with a slice of provolone cheese. Divide the thinly sliced roast beef evenly among the 8 biscuit bottoms, layering it on top of the cheese.
- Complete Biscuits: Place the remaining 8 biscuit layers (the top halves) on top of the roast beef, horseradish-side down. Gently pinch the edges of the top and bottom biscuit layers together to seal them.
- Bake: Bake for 12 to 15 minutes, or until the biscuits are golden brown and cooked through.
- Prepare Au Jus: While the biscuits are baking, prepare the Au Jus Gravy mix according to the package directions using the required amount of water. Keep warm.
- Serve: Serve the baked French Dip Biscuits warm with the prepared Au Jus on the side for dipping.
Notes
- Biscuits: Use large refrigerated biscuits (like Pillsbury Grands!) that can be easily separated into layers.
- Roast Beef: Choose good quality, thinly sliced deli roast beef.
- Horseradish Sauce: Creamy horseradish sauce adds a nice kick. Adjust the amount based on your heat preference.
- Cheese: Provolone is classic, but Swiss cheese also pairs well.
- Sealing: Pinching the edges helps keep the filling inside, though some cheese melting out is normal.
- Au Jus: Prepare the Au Jus mix right before serving so it’s warm for dipping.
- Storage: These are best served fresh but can be stored in the refrigerator and reheated briefly in an oven or air fryer.