These Baked French Dip Biscuits are the ultimate comfort finger food, brimming with melty provolone, tender roast beef, and a buttery herby glaze that will have everyone reaching for seconds. With each bite, you get the savory magic of classic French dip, reimagined into a golden, fluffy biscuit. The trick? Place the filled biscuits seam-side down in your prepared baking dish for steamy, perfectly sealed pillows of flavor that bake up beautifully and soak up every drop of that rich, beefy “au jus.” Whether you’re planning a game-day feast or a cozy family dinner, this recipe always earns a round of applause and plenty of happy requests for seconds!

Place the filled biscuits seam-side down in your prepared baking dish Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about how just a handful of simple ingredients can join forces for something incredibly crave-worthy. Every item on this list adds a layer of taste or texture that makes these French dip biscuits so undeniably good!

Biscuit dough: Ready-made, flaky biscuits provide a buttery, soft base that wraps around your filling perfectly.
Deli roast beef: Tender, thin-sliced beef creates that classic French dip heartiness in every bite.
Provolone cheese: Melts smoothly for gooey richness with just a hint of tang.
Butter (melted): Brushed on top, it helps those biscuits get gloriously golden while boosting their flavor.
Worcestershire sauce: Adds a deep, savory punch to the butter glaze for extra depth.
Garlic powder: Delivers subtle warmth and big aroma without overwhelming the dish.
Onion powder: Adds a mild, sweet-savory note that pairs perfectly with beef.
Dried thyme: Gives everything a fresh, herby lift that cuts through the richness.
Dried rosemary: Adds a classic aromatic note that plays beautifully with beef.
Salt: Balances all the flavors and brings everything together.
Black pepper: Brings a gentle kick and rounds out the seasoning blend.
Beef broth: Warm, savory “au jus” for that classic French dip finish!

How to Make Baked French Dip Biscuits

Step 1: Preheat and Prep

Start by heating your oven to 350°F (175°C). Give your baking dish a good greasing—it ensures nothing sticks and makes cleanup a breeze. This step is crucial because once you place the filled biscuits seam-side down in your prepared baking dish, you want them to lift out easily with all that delicious filling intact.

Step 2: Flatten the Biscuits

Separate the biscuit dough into 8 pieces and gently flatten each one with your hands. Flattening isn’t just for show—it gives you more surface area so you can stuff in extra layers of roast beef and cheese. You’re setting the stage for a biscuit bursting with all the good stuff.

Step 3: Fill and Shape

Layer one slice of roast beef and one slice of provolone onto each flattened biscuit. Want to double up on cheese? Go for it! Fold the edges of the dough over the filling, and pinch firmly to seal. This forms a neat, delicious ball—just make sure there are no gaps for melty cheese or beef to escape.

Step 4: Place the filled biscuits seam-side down in your prepared baking dish

This is the move that ensures every biscuit stays intact and gorgeous throughout baking. Carefully place the filled biscuits seam-side down in your prepared baking dish, with a little space between each. This helps them bake up with a golden top and steam on the inside, locking in all that melty goodness where it belongs.

Step 5: Mix and Brush the Butter Glaze

Combine your melted butter with Worcestershire sauce, garlic powder, onion powder, thyme, rosemary, salt, and pepper in a small bowl. Now, generously brush this fragrant glaze over the tops of the biscuits. Be generous—this is what gets you those mouthwatering golden tops with herby, savory flavor in every bite.

Step 6: Bake to Golden Perfection

Slide your dish into the oven and bake for 20–25 minutes. At the 20-minute mark, check for golden tops and cooked-through centers; overbaking dries them out. When you place the filled biscuits seam-side down in your prepared baking dish, you ensure they bake evenly and stay perfectly stuffed from edge to edge.

Step 7: Make the Savory Dipping Sauce

While biscuits bake, warm up the beef broth on the stovetop. That’s your luscious French dip “au jus.” Once the biscuits are done, serve them piping hot with the broth in little bowls for dipping—it elevates every bite.

How to Serve Baked French Dip Biscuits

Garnishes

For a bright finishing touch, sprinkle freshly chopped parsley or a few thyme leaves over the biscuits right after baking. A little extra cracked black pepper never hurts either. The visual pop and fresh aroma make your biscuits look extra inviting. Serve straight from the oven—because when you place the filled biscuits seam-side down in your prepared baking dish, they emerge golden, glossy, and ready to wow.

Side Dishes

Pair these savory masterpieces with a crisp green salad, roasted veggies, or even classic fries for a little diner nostalgia. The slightly herby, buttery biscuits shine with simple sides that let their flavors take center stage. Don’t forget extra napkins—the gooey cheese and dunking can get delightfully messy!

Creative Ways to Present

If you want to get a little fancy, serve each biscuit in an individual ramekin with its own mini cup of dipping broth. Or arrange them family-style in the center of the table, still warm from the oven, showing off how you place the filled biscuits seam-side down in your prepared baking dish for that perfectly baked look. Either way, everyone gets a little show with their snack.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover biscuits (it’s rare!), let them cool completely before transferring to an airtight container. Keep them in the fridge, where they’ll stay soft and delicious for up to three days. The glaze helps them hold up beautifully, and the filling remains tender and cheesy.

Freezing

Want to prep ahead? You can freeze the filled, uncooked biscuits. Arrange them seam-side down on a parchment-lined tray and freeze until solid. Then transfer to a sealed bag and label. When you’re ready, place the filled biscuits seam-side down in your prepared baking dish and bake from frozen (allowing a few extra minutes for the center to heat through).

Reheating

To reheat, either place the filled biscuits seam-side down in your prepared baking dish and warm in a 300°F oven until hot, or zap in the microwave for a quick fix. For best results, cover with foil in the oven to keep them moist, and always rewarm your dipping broth!

FAQs

Can I use a different cheese?

Absolutely! While provolone is classic and wonderfully melty, Swiss or mozzarella work beautifully in these biscuits, adding their own cheesy character.

What other meats can I use?

Try thin-sliced turkey or ham for a fun twist, or even leftover steak if you have it! The key is to stick with something that will stay moist once wrapped and baked.

Can I make these biscuits ahead of time?

Yes, you can assemble and refrigerate the unbaked biscuits up to one day ahead. Just place the filled biscuits seam-side down in your prepared baking dish, cover, and chill until ready to bake.

What’s the best way to keep the filling from leaking out?

Be sure to pinch the biscuit dough firmly to seal, and always follow the tip to place the filled biscuits seam-side down in your prepared baking dish. It keeps the filling tucked safely inside during baking.

Can I serve these at room temperature?

They’re tastiest warm and fresh, but you can serve them at room temp for a party. Keep the au jus warm for dipping—they’re always a hit!

Final Thoughts

If you’re ready for a crowd-pleaser that’s simple to make and guaranteed to impress, don’t wait—gather your ingredients and place the filled biscuits seam-side down in your prepared baking dish tonight! These Baked French Dip Biscuits promise melty, beefy, buttery goodness in every bite. Trust me, this recipe will find a regular spot in your comfort food lineup!