French Dip Biscuits: The Ultimate Comfort Food Mash-Up

French Dip Biscuits take the savory, beefy, cheesy goodness of a French Dip sandwich and combine it with the flaky, buttery comfort of a homemade biscuit. It’s the ultimate hand-held comfort food, perfect for dipping in rich au jus.

Here is a detailed recipe to create this amazing mash-up.

French Dip Biscuits: The Ultimate Comfort Food Mash-Up

These are essentially savory stuffed biscuits filled with roast beef and melty provolone, baked to golden perfection, and served with a rich beef dipping sauce.

Ingredients

For the Au Jus (Dipping Sauce):

2 cups beef broth (low sodium)
1 tsp Worcestershire sauce
½ tsp onion powder
¼ tsp garlic powder

For the Biscuits:

2 cups all-purpose flour (plus more for dusting)
1 tbsp baking powder
1 tsp granulated sugar
½ tsp salt
½ tsp garlic powder
½ tsp onion powder
½ cup (1 stick) unsalted butter, very cold and cubed (plus 2 tbsp melted for brushing)
¾ cup buttermilk (cold)

For the Filling:

½ lb (225g) thinly sliced roast beef (from the deli counter), chopped
4-6 slices provolone cheese, cut into small pieces
Optional: Caramelized onions or a smear of horseradish sauce

Instructions

1. Make the Au Jus (Can be made ahead)

In a small saucepan, combine the beef broth, Worcestershire sauce, onion powder, and garlic powder.
Bring to a simmer over medium heat. Reduce heat to low and keep warm while you prepare the biscuits. (You can also make this ahead and reheat it.)

2. Prepare the Biscuit Dough

Preheat your oven to 425°F (220°C) . Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, sugar, salt, garlic powder, and onion powder.
Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until it resembles coarse meal with pea-sized butter lumps. (Keeping the butter cold is key for flaky biscuits.)
Make a well in the center and pour in the cold buttermilk. Stir with a fork just until the dough comes together. Do not overmix.

3. Assemble the Stuffed Biscuits

Turn the dough out onto a lightly floured surface. Gently bring it together with your hands and pat it into a rectangle about ½-inch thick.
Sprinkle the chopped roast beef and provolone pieces evenly over half of the dough.
Fold the other half of the dough over the filling, like closing a book. Gently press the edges to seal.
Carefully pat the dough back out to about ¾-inch thickness. Use a biscuit cutter or a sharp knife to cut out 6-8 biscuits. (If using a cutter, press straight down without twisting to help the biscuits rise evenly).
Place the biscuits on the prepared baking sheet, spacing them about 2 inches apart.

4. Bake

Brush the tops of the biscuits with the melted butter.
Bake for 15-18 minutes, or until the biscuits are golden brown and cooked through.

5. Serve

Let the biscuits cool on the pan for 5 minutes.
Serve warm with small bowls of the hot au jus for dipping.

Tips for the Best French Dip Biscuits

Keep Everything COLD: For the flakiest biscuits, your butter and buttermilk must be ice cold. You can even pop the flour in the freezer for 10 minutes before starting.
Don’t Overwork the Dough: Overmixing develops the gluten, which leads to tough, dense biscuits instead of tender, flaky ones. Mix until just combined.
Customize Your Filling:
- Cheese: Provolone is classic, but Swiss or Mozzarella work beautifully.
- Add Onions: For extra flavor, add a spoonful of caramelized onions to the filling.
- Horseradish Kick: Spread a thin layer of horseradish sauce inside the dough before adding the meat and cheese.
Make it a Meal: Serve with a simple side salad or some roasted vegetables to round out the plate.

Enjoy this incredible, comforting twist on two classics