French Dip Biscuits

Introduction

Did you know that over 70% of home cooks are actively seeking ways to transform classic restaurant dishes into easy, weeknight-friendly meals? If you’re part of that majority looking for the ultimate comfort food twist, you’ve landed in the right place. These French Dip Biscuits are the ingenious, handheld answer to the beloved French dip sandwich, combining the flaky, buttery goodness of fresh-baked biscuits with the rich, savory flavors of roast beef, tangy horseradish, and melted provolone. All of this is served with a warm, deeply flavorful au jus for dipping—creating a perfect storm of textures and tastes that’s surprisingly simple to achieve at home. This recipe is designed for maximum flavor with minimal fuss, making it an ideal centerpiece for game day, a cozy family dinner, or your next potluck contribution.

Ingredients List

Gather these simple ingredients to create your flavor-packed biscuits. I’ve included sensory notes and substitutions to help you customize.

• For the Biscuits:
  • 2 cups all-purpose flour: The foundation for a tender, flaky crumb. For a slightly nuttier flavor, you can substitute 1 cup with whole wheat pastry flour.
  • 1 tbsp baking powder: Provides the essential lift for those picture-perfect, sky-high layers.
  • 1 tsp salt: Enhances all the other flavors in the dough.
  • 1/2 cup (1 stick) cold unsalted butter, cubed: Must be cold! This creates steam pockets during baking, resulting in that signature flaky texture. You should see small, pea-sized pieces of butter in your dough.
  • 3/4 cup cold buttermilk: Adds a subtle tang and tenderizes the gluten. Substitution: Mix 3/4 cup milk with 2 tsp lemon juice or white vinegar and let sit for 5 minutes.
• For the Filling & Assembly:
  • 1/2 lb thinly sliced deli roast beef: Look for a high-quality, low-sodium variety for the best flavor. The beef should be tender and shred easily. Substitution: Leftover homemade pot roast or even thinly sliced steak works wonderfully.
  • 6 slices provolone cheese: Melts beautifully and has a mild, creamy flavor that complements the beef. Substitution: Swiss, mozzarella, or white cheddar are excellent alternatives.
  • 1/4 cup mayonnaise: Acts as a base for the horseradish sauce, adding creaminess.
  • 2 tbsp prepared horseradish: Provides the essential sharp, sinus-clearing kick. Adjust to your heat preference. For a milder flavor, use creamy horseradish sauce.
  • 1 tbsp chopped fresh parsley (optional, for garnish): Adds a fresh, green pop of color and flavor.
• For the Au Jus:
  • 2 cups beef broth: The soul of the dipping sauce. Use a low-sodium, high-quality broth for the best control over seasoning.
  • 1 tbsp Worcestershire sauce: Adds depth, umami, and a touch of sweetness.
  • 1 tsp onion powder & 1/2 tsp garlic powder: Quick flavor boosters that dissolve seamlessly into the jus.
  • 1 tbsp cornstarch mixed with 2 tbsp water (slurry): This is our secret for a rich, slightly thickened jus that clings perfectly to the biscuits.

Timing

At just 35 minutes from start to finish, this recipe is a game-changer. Compared to the average from-scratch sandwich or biscuit recipe that can take over an hour, this streamlined process gets a hot, impressive meal on the table in well under an hour. The active prep is minimal, and the oven does most of the work, freeing you up to prepare sides or simply relax.

Golden, flaky biscuits filled with savory roast beef and cheese, ready for dipping.

Step-by-Step Instructions

Step 1: Prepare the Biscuit Dough

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, baking powder, and salt. Take your cold, cubed butter and add it to the dry ingredients. Using a pastry cutter, two forks, or even your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. This is crucial for flakiness! Create a well in the center and pour in the cold buttermilk. Gently stir with a fork just until a shaggy dough forms. Turn it out onto a lightly floured surface and knead it 3-4 times—no more! Overworking leads to tough biscuits.

Step 2: Make the Filling

While the oven heats, prepare your fillings. In a small bowl, mix the mayonnaise and prepared horseradish until smooth. This is your flavorful spread. Roughly chop or shred the thinly sliced roast beef into bite-sized pieces—this makes assembly much easier and ensures every bite gets beef. Have your provolone cheese slices ready. If they are very large, you can tear or cut them in half to fit the biscuits.

Step 3: Assemble and Bake

Pat or gently roll your biscuit dough into a rough 12×9-inch rectangle, about 1/2-inch thick. Using a sharp knife or bench scraper, cut the dough into 6 equal squares. Now, spread a generous teaspoon of the horseradish sauce onto the center of each square. Top with a portion of the roast beef and a slice (or half-slice) of provolone cheese. Carefully fold one corner of the dough square over the filling to meet the opposite corner, creating a triangle. Press the edges firmly with a fork to seal. This seals in the juicy filling. Place the sealed biscuits on your prepared baking sheet, about 2 inches apart. Bake for 12-15 minutes, or until the biscuits are puffed and a deep, glorious golden brown.

Step 4: Prepare the Au Jus

While the biscuits bake, make your au jus. In a small saucepan, combine the beef broth, Worcestershire sauce, onion powder, and garlic powder. Bring to a simmer over medium heat. In a separate small bowl or cup, whisk the cornstarch and cold water into a smooth slurry. Once the broth mixture is simmering, slowly whisk in the cornstarch slurry. Continue to cook, stirring constantly, for 2-3 minutes until the jus has thickened slightly. It should coat the back of a spoon but still be easily pourable. Taste and adjust seasoning if needed. Keep warm on low heat until the biscuits are ready.

Nutritional Information

(Approximate values per biscuit, including au jus for dipping)

• Calories: ~450 kcal
• Total Fat: 28g
• Saturated Fat: 15g
• Cholesterol: 75mg
• Sodium: 950mg (varies greatly with broth and beef choice)
• Total Carbohydrates: 32g
• Dietary Fiber: 1g
• Sugars: 3g
• Protein: 20g

Healthier Alternatives

You can easily lighten up this dish without sacrificing the soul-satisfying flavor:

• Biscuits: Use half whole wheat pastry flour and half all-purpose. Substitute the butter with an equal amount of cold, grated low-fat cream cheese or a 50/50 blend of butter and unsweetened applesauce.
• Beef: Opt for the leanest cut of deli roast beef available, or use thinly sliced, leftover grilled flank steak.
• Cheese: Choose a reduced-fat provolone or mozzarella. A little goes a long way when it’s melted.
• Sauce & Jus: Use light mayonnaise or Greek yogurt for the horseradish spread. For the au jus, use a certified low-sodium beef broth and skip the cornstarch slurry for a thinner, lower-calorie dip.

Serving Suggestions

These biscuits are a hearty main, but they pair beautifully with lighter sides to create a balanced meal:

• Classic Pairing: A simple, crisp green salad with a bright vinaigrette cuts through the richness perfectly.
• Soup & Sandwich Combo: Serve with a cup of tomato basil soup for the ultimate comfort food duo.
• Game Day Spread: Plate them alongside carrot sticks, celery, and potato chips for a casual, crowd-pleasing appetizer.
• For Brunch: Add a side of roasted potatoes or a fruit salad for a decadent weekend treat.

Common Mistakes

• Using Warm Butter or Overworking the Dough: This is the #1 reason for dense, tough biscuits. Keep everything cold and handle minimally.
• Overfilling the Biscuits: Too much filling will prevent a proper seal, causing leaks and a messy bake. Be generous but reasonable.
• Not Sealing the Edges Properly: A firm press with a fork is non-negotiable. It locks in the juices and creates a beautiful crimped edge.
• Using Boiling Hot Au Jus: Let the jus cool for a minute or two before serving. The perfect dip should be warm and flavorful, not scalding.