Savory Baked French Dip Biscuits with Garlic Butter Tips, FAQ & printable recipe

Tips for success

For a more decadent experience, consider brushing the bottom of the biscuits with a little of the garlic butter as well before adding the beef. This adds an extra layer of flavor and ensures the base of the sandwich is just as delicious as the top. If you have extra parsley, sprinkle a little more over the biscuits just before serving to add a fresh, vibrant color contrast to the golden brown crust.

When serving a larger group, you can easily scale this recipe by using more cans of biscuit dough and increasing the amount of roast beef and cheese accordingly.

Make sure to use a larger baking sheet or multiple sheets to ensure the biscuits are not crowded, which helps them maintain their shape and bake evenly. This recipe is highly adaptable, so feel free to serve it with a side of horseradish sauce if you enjoy a bit of extra heat.

Variations

• Spicy Horseradish Biscuits: Mix one tablespoon of prepared horseradish into the garlic-parsley butter before brushing it onto the biscuits. This adds a nice, pungent kick that cuts through the richness of the cheese and beef, providing a bold flavor profile that is excellent for those who enjoy a bit of spice in their sandwiches.
• Caramelized Onion Biscuits: Add a layer of slow-caramelized onions inside each sandwich along with the roast beef and cheese. The sweetness of the onions perfectly complements the salty beef and savory provolone, creating a more complex flavor that feels elevated and gourmet. Cook the onions until they are deep golden brown before assembling.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a sealed bag for up to 1 month; thaw in the fridge before reheating.

Reheat

Bake at 350°F (175°C) for 8 to 10 minutes until hot and crispy.

If you have leftovers, allow them to cool completely on a wire rack before transferring them to an airtight container. Keep the biscuits in the refrigerator for up to 3 days.

To maintain the best texture, avoid storing them with the au jus, as this will make the biscuits soggy. Reheat individual sandwiches in a toaster oven or conventional oven at 350°F (175°C) until warmed through and the crust has regained some of its crispness.

You can prepare the sandwiches up to 2 hours in advance and keep them covered at room temperature before baking. Alternatively, assemble the sandwiches and keep them in the refrigerator for up to 4 hours before you are ready to brush them with the butter and bake.

This makes them a great option for hosting, as you can have most of the work done before your guests arrive, leaving only the final baking step for when you are ready to eat.

Serving ideas

Serve these biscuits hot, directly from the oven, for the best experience. Place the sandwiches on a large platter in the center of the table, accompanied by individual small bowls of warm au jus for each person.

This allows for a fun, interactive dining experience where everyone can dip their sandwiches to their preferred level of moisture. The biscuits pair well with a side of crisp green salad or roasted vegetables to round out the meal.

If serving as an appetizer, you can slice the finished sandwiches in half again to make them bite-sized, making them easier for guests to handle. Ensure you have plenty of napkins available, as the dipping process can be slightly messy. Keep the au jus warm throughout the meal by using a small warming tray or by reheating it briefly if it begins to cool down. This ensures that every sandwich remains as delicious as the first one.

Frequently asked questions

Recipe card

Savory Baked French Dip Biscuits with Garlic Butter

Prep 15 minCook 20 minRest 3 minTotal 38 minServes 8

Ingredients

• 2 cans refrigerated biscuit dough
• 1 lb deli roast beef, thinly sliced
• 8 slices provolone cheese
• 4 tbsp unsalted butter, melted
• 1 tsp garlic powder
• 1 tbsp fresh parsley, finely chopped
• 1 cup au jus, store-bought or made ahead

Instructions

1. Preheat the oven to 375°F (190°C). Separate the biscuit dough into individual pieces and slice each biscuit in half horizontally. Arrange the bottom halves on a baking sheet. Layer a generous portion of thinly sliced roast beef and a slice of provolone cheese onto each bottom half. Top with the remaining biscuit halves to form small sandwiches.
2. In a small bowl, whisk together the melted butter, garlic powder, and chopped fresh parsley. Using a pastry brush, generously coat the top of each biscuit sandwich with the garlic-parsley butter. Place the baking sheet into the oven and bake for 18 to 20 minutes, or until the biscuits are golden brown and the cheese is fully melted and bubbling. The internal temperature of the roast beef should reach 145°F (63°C); let the meat rest for at least 3 minutes.
3. Remove the baking sheet from the oven and allow the sandwiches to rest for at least 3 minutes. While they rest, warm the au jus in a small saucepan or microwave-safe bowl. Serve the hot French dip biscuits immediately alongside the warm au jus for dipping.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

18 g

Carbohydrates

32 g

Fat

24 g

Fiber

1 g

Sugar

3 g

Sodium

950 mg

Automatic estimate from the ingredient list, not laboratory-verified.