These Baked French Dip Biscuits disappear from the kitchen table almost as soon as they\u2019re set down\u2014I barely get a chance to grab one! They\u2019re a fun twist on the classic French dip sandwich, perfect for a cozy weekend gathering or a quick weeknight dinner. Growing up in the Midwest, Sunday dinners were a big deal in my family, and these biscuits bring back those comforting, nostalgic feelings. Easy to make and incredibly delicious, they combine tender roast beef and melty cheese inside flaky, buttery biscuits.<\/p>\n
Whether you\u2019re sharing with friends or indulging solo after a long day, these biscuits always satisfy. Pair them with a crisp green salad or roasted vegetables to lighten things up. Feeling a bit indulgent? Crispy fries or onion rings make a perfect side. For something lighter, a bowl of vegetable soup or fresh fruit salad balances the richness beautifully. And don\u2019t forget a small bowl of warm au jus for dipping \u2014 that\u2019s what really takes these bites over the top!<\/p>\n
Servings:<\/strong> 8<\/p>\n Ingredients:<\/strong><\/p>\n 1 can (16.3 oz) refrigerated biscuit dough<\/p>\n<\/li>\n 8 slices deli roast beef<\/p>\n<\/li>\n 8 slices provolone cheese<\/p>\n<\/li>\n 1\/4 cup melted butter<\/p>\n<\/li>\n 1 tablespoon Worcestershire sauce<\/p>\n<\/li>\n 1 teaspoon garlic powder<\/p>\n<\/li>\n 1 teaspoon onion powder<\/p>\n<\/li>\n 1\/2 teaspoon dried thyme<\/p>\n<\/li>\n 1\/2 teaspoon dried rosemary<\/p>\n<\/li>\n 1\/2 teaspoon salt<\/p>\n<\/li>\n 1\/2 teaspoon black pepper<\/p>\n<\/li>\n 1 cup beef broth<\/p>\n<\/li>\n<\/ul>\n Directions:<\/strong><\/p>\n Preheat your oven to 350\u00b0F (175\u00b0C).<\/p>\n<\/li>\n Separate the biscuit dough into 8 pieces and gently flatten each one.<\/p>\n<\/li>\n Lay a slice of roast beef and provolone cheese on each flattened biscuit.<\/p>\n<\/li>\n Fold the edges over the filling and pinch to seal, shaping each into a ball.<\/p>\n<\/li>\n Place the biscuits seam-side down in a greased baking dish.<\/p>\n<\/li>\n In a small bowl, mix melted butter, Worcestershire sauce, garlic powder, onion powder, thyme, rosemary, salt, and pepper.<\/p>\n<\/li>\n Brush this mixture generously over the tops of the biscuits.<\/p>\n<\/li>\n Bake for 20\u201325 minutes, until golden and cooked through.<\/p>\n<\/li>\n While baking, warm the beef broth in a small saucepan over medium heat.<\/p>\n<\/li>\n Serve the biscuits warm alongside the broth for dipping.<\/p>\n<\/li>\n<\/ol>\n Variations & Tips:<\/strong><\/p>\n Craving some spice? Add jalape\u00f1o slices or a splash of hot sauce inside before sealing.<\/p>\n<\/li>\n Swap provolone for Swiss or cheddar for a flavor twist.<\/p>\n<\/li>\n For a vegetarian option, try saut\u00e9ed mushrooms and onions in place of the roast beef.<\/p>\n<\/li>\n Make ahead by assembling the biscuits and refrigerating them until ready to bake.<\/p>\n<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":" These Baked French Dip Biscuits disappear from the kitchen table almost as soon as they\u2019re set down\u2014I barely get a…<\/p>\n","protected":false},"author":1,"featured_media":5126,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"slim_seo":{"title":"Baked French Dip Biscuits - Grandma Baking Recipes","description":"These Baked French Dip Biscuits disappear from the kitchen table almost as soon as they\u2019re set down\u2014I barely get a chance to grab one! They\u2019re a fun twist on th"},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5125","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/5125","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/comments?post=5125"}],"version-history":[{"count":1,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/5125\/revisions"}],"predecessor-version":[{"id":5127,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/5125\/revisions\/5127"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media\/5126"}],"wp:attachment":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media?parent=5125"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/categories?post=5125"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/tags?post=5125"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n
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