I love this recipe for the way it wraps a warm hug around dinner — flaky, buttery biscuits stuffed with juicy roast beef and melty cheese, with a steaming cup of au jus waiting for a dunk. When the house smells like browned butter and simmering beef broth, everyone gravitates to the kitchen like moths to a porch light. These Baked French Dip Biscuits feel like something you’d find at a cozy neighborhood diner, but you make them in your pajamas. They come together with simple pantry staples and deliver crisp edges, pillowy layers, and that irresistible savory dip. Perfect for a weeknight that needs cheering up or for serving at a casual weekend get-together.
Quick Facts
- Yield: Serves 4 (makes 8 biscuits)
- Prep Time: 20 minutes
- Cook Time: 18–22 minutes
- Total Time: 40 minutes
Why This Recipe is Awesome
This recipe gives you flaky, buttery biscuits that cradle tender roast beef and gooey cheese — and a hot, savory au jus for dunking. It’s comfort food that feels a little fancy but stays ridiculously easy. Who doesn’t love a crispy top, soft layers inside, and that first dunk that sends steam up and coats your fingertips? It’s so simple even your oven can’t mess it up, and the payoff is major: savory, buttery, melty bliss.
Ingredients
For the Main Dish:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp kosher salt
- 6 tbsp cold unsalted butter, cut into small cubes
- 3/4 cup cold buttermilk (or 3/4 cup milk + 1 tbsp lemon juice, let sit 5 minutes)
- 1 large egg (for egg wash)
- 1 lb thinly sliced roast beef (deli roast beef or leftover roast)
- 4 oz provolone or Swiss cheese (about 6–8 slices)
- 1 tbsp Dijon mustard (optional, for a little zing)
- 2 tbsp melted butter (for brushing)
For the Au Jus:
- 2 cups low-sodium beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp soy sauce (adds color and umami)
- 1/2 tsp garlic powder
- 1 tbsp unsalted butter
- Optional thickener: 1 tsp cornstarch + 1 tbsp cold water (if you like a slightly thicker jus)
How I Make It
Step 1:
Preheat the oven to 425°F. In a large bowl, whisk together the 2 cups flour, 1 tbsp baking powder, and 1 tsp salt. Drop in the cubes of 6 tbsp cold butter and rub them into the flour with your fingertips (or pulse 5–6 times in a food processor) until the mixture looks like coarse crumbs with pea-sized butter bits. Pour in the 3/4 cup cold buttermilk and stir until the dough just comes together — don’t overwork it. You want visible butter bits for flaky layers.
Step 2:
Turn the dough onto a lightly floured surface, fold it over itself 3–4 times, and pat it to about 3/4-inch thickness. Use a 2.5-inch biscuit cutter to cut 8 rounds (press straight down, don’t twist). Arrange them on a baking sheet lined with parchment so they barely touch — that helps them rise tall and bake with crisp edges.
Step 3:
Brush the tops with a beaten egg for shine. Bake for about 12 minutes, until the tops turn light golden and the kitchen fills with a warm, buttery smell. While the biscuits bake, warm the 1 lb roast beef in a skillet just to take the chill off (this prevents cold meat from cooling the biscuit later). Stack the slices and shred gently with tongs so they snug inside the biscuit.
Step 4:
Carefully split the biscuits horizontally. Spread a thin smear of Dijon if you like, pile on the warm roast beef, and top with a slice of provolone. Replace the tops, brush with 2 tbsp melted butter, and return to the oven for another 6–8 minutes until the cheese melts and the tops become golden brown and crisp. Listen for the gentle sizzle as the cheese bubbles — that’s the good stuff.
Step 5:
Make the au jus while the biscuits finish. In a small saucepan, combine the 2 cups beef broth, 1 tbsp Worcestershire, 1 tsp soy sauce, and 1/2 tsp garlic powder. Bring to a gentle simmer and stir in the 1 tbsp butter. If you prefer a thicker jus, whisk the cornstarch slurry into the simmering liquid and cook until slightly thickened. Pour into warm dipping bowls and serve immediately with the biscuits.
Pro Tips
- Keep your butter cold until it hits the oven. Cold butter equals flaky layers.
- Fold the dough only a few times — that builds layers without developing gluten and making the biscuit tough.
- Warm the roast beef slightly so it doesn’t cool the biscuit and stop the cheese from melting.
- If your au jus tastes flat, add a splash of vinegar or extra Worcestershire to brighten the flavors.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap roast beef for thinly sliced turkey or ham for a lighter version — flavor stays similar, texture changes slightly.
- Use sharp cheddar instead of provolone for a bolder, melty bite.
- Dairy-free: use vegan butter, unsweetened non-dairy milk for the biscuit, and dairy-free cheese; the texture will be a touch different but still tasty.
- Gluten-free: replace the flour with a good 1-to-1 gluten-free flour blend and add 1–2 tbsp extra moisture if the dough feels dry.
Variations & Tips
- Make them spicy: mix a little sriracha or horseradish into the Dijon.
- Kid-friendly: skip the mustard and use mild cheddar.
- Vegetarian twist: swap roast beef for thinly sliced, marinated mushrooms or seared tempeh with extra umami from soy sauce.
- Make minis: use a 1.5-inch cutter for bite-sized party sliders (reduce baking time by 3–4 minutes).
- Garlic-parmesan tops: mix a little garlic powder and grated Parmesan into the melted butter before brushing the tops.
- Brunch edition: add a fried or scrambled egg inside for a breakfast sandwich vibe.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Make the biscuits and au jus separately. Store biscuits at room temperature for up to 2 days in an airtight container, or freeze for up to 1 month. Reheat biscuits in a 350°F oven for 8–10 minutes and warm the jus on the stove. Assemble and finish baking right before serving for best texture.
- Can I double the recipe?
- Sure thing. Use two baking sheets and rotate them halfway through baking so they brown evenly. You may need to bake in batches if your oven gets crowded.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for golden-brown tops and crisp edges, and a soft, flaky interior when you tear a biscuit open. The cheese should melt and bubble slightly. The au jus should steam and smell rich and savory.
- What if I don’t have ingredient X?
- Out of Dijon? Try horseradish or a smear of stone-ground mustard. No provolone? Use Swiss, cheddar, or even a slice of mozzarella. No beef broth? Dilute beef bouillon or use a mix of chicken broth and Worcestershire to mimic depth.
How I Like to Serve It
I pile these biscuits on a platter with small bowls of hot au jus for dunking. Add a crisp green salad and a pickled vegetable on the side to cut the richness. They shine at game day, casual dinner with friends, or a rainy Sunday when you want something unfussy and hearty. Pair with a cold beer or a bright red wine for a grown-up touch.
Notes
- Store leftover au jus in the fridge for up to 3 days. Reheat gently — don’t boil.
- If using leftover roast beef from a roast, reheat to 165°F before assembling if it’s been refrigerated as part of a cooked dish.
Final Thoughts
Closing: Go on — make these flaky, melty little miracles and dunk like nobody’s watching. Now go impress someone — or just yourself — with your homemade masterpiece!