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Baked French Dip Biscuits Comfort Food Recipes

I reach for warm biscuit sandwiches when the day runs long and the kitchen asks for calm. This is my take on baked French dip biscuits with soft centers and crisp edges that hold tender roast beef and mellow provolone. The au jus sits on the side and waits for that first dunk. Comfort Food Recipes fits this little tray of joy to a tee. We start simple and stay simple. I use recipes with biscuits that rely on pantry helpers and a hot oven. If you love a classic french dip recipe but want less fuss, this lands right where you live. You get the buttered tops, the stretchy cheese, and the savory dip with no stovetop juggle. Maybe you keep a recipe for biscuits on hand. Same. I test a healthy biscuits recipe on slow Sundays, then keep a home made biscuits recipe for holidays, and yes I even made a biscuits cake recipe once as a dare. Today we keep it friendly and weeknight ready. Grab a sheet pan. We bake, we dip, we grin. Clean plates follow this bake which makes me happy and a little smug since the work stays light and the flavor stays big.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keywords: au jus, baked french dip biscuits, biscuits cake recipe, comfort food recipes, easy dinner, french dip recipe, healthy biscuits recipe, home made biscuits recipe, recipe for biscuits, recipes with biscuits
Servings: 8 servings
Author: Linda

Ingredients

For the Biscuits

  • 1 can refrigerated biscuit dough 8 count 16.3 oz
  • 1 lb thinly sliced deli roast beef
  • 8 slices provolone cheese
  • 2 tbsp creamy horseradish sauce
  • 2 tbsp unsalted butter melted
  • 1 tsp garlic powder
  • 1 tsp dried parsley optional

For the Au Jus

  • 1 packet au jus gravy mix 1 oz
  • 1 1/2 cups water

Instructions

For the Biscuits

  1. Heat oven to 375 F. Line a sheet pan with parchment.
  2. Split each biscuit to make two rounds. Press each round flat with your fingers.
  3. Spread a thin swipe of horseradish sauce on half of the rounds.
  4. Top each sauced round with roast beef and a piece of provolone. Cap with the remaining rounds and pinch edges.
  5. Brush tops with melted butter and sprinkle garlic powder and parsley.
  6. Bake on the center rack until puffed and deep golden, about 15 to 18 minutes. Let rest 3 minutes.

For the Au Jus

  1. Whisk au jus mix with water in a small saucepan.
  2. Bring to a simmer over medium heat and cook until slightly thickened, 3 to 4 minutes.
  3. Serve warm with the biscuits for dipping.

Notes

Use Swiss or mozzarella if provolone is out. Air fry at 350 F for 8 to 10 minutes for a crisper edge. For extra moisture tuck a spoon of caramelized onions under the cheese. Freeze unbaked stuffed biscuits on a tray then bag for later and bake from frozen adding a few minutes.