Can I make French Dip Biscuits ahead of time?

Yes, French Dip Biscuits can be assembled ahead of time and stored in the refrigerator before baking. Simply prepare the biscuits with the roast beef and cheese filling, cover them tightly, and refrigerate for up to 24 hours. When ready to cook, bake them as directed and prepare the au jus dipping sauce fresh. This makes French Dip Biscuits a great option for meal prep or entertaining guests.

What is the best cheese to use in French Dip Biscuits?

Provolone cheese is the most popular choice for French Dip Biscuits because it melts smoothly and complements the flavor of roast beef. However, Swiss cheese is another excellent option because it pairs well with beef and adds a slightly nutty flavor. Mozzarella provides a mild and creamy texture, while cheddar can add a sharper flavor if you prefer a stronger cheese profile.

Can French Dip Biscuits be frozen?

Yes, French Dip Biscuits freeze very well. After baking, allow the biscuits to cool completely before placing them in an airtight container or freezer bag. They can be stored in the freezer for up to two months. To reheat, warm the biscuits in the oven at 350°F until heated through. Prepare fresh au jus sauce when serving to keep the flavors vibrant.

Easy French Dip Biscuits Recipe

Description

French Dip Biscuits are flaky baked biscuits stuffed with savory roast beef and melted provolone cheese, served with a rich au jus dipping sauce. This easy comfort-food recipe delivers the classic French dip sandwich flavor in a warm, handheld biscuit that is perfect for weeknight dinners, parties, or game day snacks.

Ingredients

Scale

1 can (16.3 oz) refrigerated biscuit dough
8 oz deli roast beef, thinly sliced
4 slices provolone cheese, cut in half
1 packet au jus gravy mix
1 cup water (for au jus sauce)
2 tablespoons butter, melted
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon Worcestershire sauce
1 tablespoon fresh parsley, chopped (optional garnish)

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Instructions

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Separate the refrigerated biscuit dough and carefully split each biscuit into two thinner layers.
Flatten each dough piece slightly with your hands or a rolling pin.
Place a portion of deli roast beef in the center of each biscuit layer.
Add half a slice of provolone cheese on top of the roast beef.
Cover with another flattened biscuit layer and pinch the edges tightly to seal.
Place the sealed biscuits seam-side down on the prepared baking sheet.
In a small bowl, mix melted butter with garlic powder and onion powder.
Brush the butter mixture over the tops of the biscuits.
Bake for 12–15 minutes or until the biscuits are golden brown and cooked through.
Meanwhile, prepare the au jus by whisking the gravy mix with 1 cup of water in a saucepan over medium heat.
Add Worcestershire sauce and simmer for a few minutes until slightly thickened.
Remove biscuits from the oven, garnish with parsley if desired, and serve warm with au jus dipping sauce.

Notes

Avoid overfilling the biscuits to prevent them from opening during baking.
Seal the biscuit edges tightly so the cheese stays inside while baking.
Swiss cheese can be substituted for provolone for a slightly nutty flavor.
Leftover biscuits can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat leftovers in the oven or air fryer to maintain the biscuit’s crispy exterior.
Serve with fresh au jus sauce for the best flavor and texture.

Nutrition

Serving Size: 1 biscuit
Calories: 290
Sugar: 2 g
Sodium: 780 mg
Fat: 15 g
Saturated Fat: 7 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 1 g
Protein: 15 g
Cholesterol: 40 mg