Easy Baked French Dip Biscuits with Savory Au Jus Step-by-step instructions

Before you start

Before beginning, preheat the oven to 375°F (190°C) to ensure it reaches the correct temperature. Gather all necessary ingredients and line a large baking sheet with parchment paper to simplify cleanup.

Ensure the roast beef is sliced thin and the provolone cheese is prepared for filling. Having the au jus ready in a small saucepan on the stove allows for quick heating once the biscuits are out of the oven. Clear a clean workspace to flatten and fill the dough comfortably.

Instructions

Dough assembly

1. 1Preparing the biscuits
   Preheat the oven to 375°F (190°C). Open the can of biscuit dough and separate each biscuit. Flatten each piece of dough slightly with your hands to create a small round. Place a portion of thinly sliced roast beef and a half slice of provolone cheese onto the center of each dough round. Fold the edges of the dough up and over the filling, pinching the seams together tightly to seal the contents inside the biscuit.
   Look for The dough should be completely sealed around the beef and cheese to prevent leakage.
   Tip Ensure the dough is pinched firmly so the cheese stays inside while baking.

The biscuits should be neatly sealed with no visible gaps in the dough. Each filled biscuit should look uniform in size and be placed seam-side down on the baking sheet to maintain its shape during the baking process.

Baking process

2. 2Baking the biscuits
   Arrange the stuffed biscuits on a parchment-lined baking sheet, seam side down. Bake for 12 to 15 minutes or until the tops are golden brown and the internal temperature of the beef reaches 145°F (63°C). Once finished, remove the baking sheet from the oven and allow the biscuits to rest for 5 minutes before serving to ensure the structure sets properly.
   Look for The biscuits should be risen and golden brown on the surface.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Watch the oven closely to avoid burning the biscuit tops.

The biscuits must be golden brown and risen. The aroma of baked bread and warm cheese should be present, and the beef should be heated to the required internal temperature, ensuring a safe and flavorful result.

Serving preparation

3. 3Serving with au jus
   While the biscuits are resting, heat the beef au jus in a small saucepan over medium heat until it is simmering and fragrant. Pour the warm au jus into a small serving bowl. Serve the hot stuffed biscuits alongside the bowl of au jus, inviting diners to dip the biscuits directly into the savory liquid for the best flavor experience.
   Look for The au jus should be hot and steaming before serving.
   Tip Keep the au jus warm on the stove until just before serving.

The au jus should be steaming and aromatic. The biscuits should have rested for the full 5 minutes, allowing them to cool slightly to a manageable temperature while retaining their signature warmth and soft, cheesy interior.

Common mistakes

A common mistake is overstuffing the biscuits, which can cause them to burst open during baking; ensure you use only the recommended amount of beef and cheese for each piece of dough.

Another error is failing to pinch the seams tightly, which allows the melted cheese to escape.

Finally, do not skip the 5-minute resting period, as the biscuits will be extremely hot and the filling will be unstable if served immediately, leading to a messy eating experience.

How to tell it’s done

The biscuits are done when they are golden brown on top and feel firm to the touch. The cheese should be melted and bubbly inside, and the roast beef should be heated through. Use a meat thermometer to ensure the internal temperature of the beef reaches 145°F (63°C).

Allow the biscuits to rest for at least 5 minutes before serving, as this allows the steam to subside and the cheese to settle, preventing the fillings from running out when bitten into.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest