Name: Baked French Dip Biscuits
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups (250 g) all-purpose flour; 1 tbsp baking powder; 1 tsp salt; 2 tbsp sugar (optional); 1/2 cup (115 g) cold unsalted butter, grated; 3/4 cup (180 ml) cold whole milk or buttermilk; 1 to 1.25 lb sliced roast beef; 2 cups (480 ml) beef broth; 1 tbsp Worcestershire sauce; 1 tsp soy sauce; Pan drippings

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Baked French Dip Biscuits are a comforting mash-up: flaky, buttery biscuits stuffed with tender roast beef and served with a hot, savory au jus for dipping. I first made these for a weekend game day and loved how the biscuits soaked up the jus without falling apart. For a playful twist on handheld sandwiches, they’re a weeknight favorite in my kitchen — and they’re easier than you think (see this apple turnover biscuit idea for similar biscuit technique: apple turnovers with biscuits).

Why Make This Recipe

Incredible flavor contrast: flaky biscuits + rich beef + salty, savory au jus.
Convenient for feeding a crowd — make the beef ahead and assemble quickly.
Versatile for parties, game day, or an elevated weeknight meal.
Leftovers reheat well, so you can prep components in advance.
Personal insight: I love this recipe because the biscuits soak up jus like tiny flavor sponges, turning simple roast beef into something indulgent and cozy.

I also appreciate that you can borrow techniques from other recipes to streamline prep, like preparing au jus in a slow cooker.

Recipe Overview

Prep time: 20 minutes (plus any beef-cooking time)
Cook time: Biscuits 12–15 minutes at 425°F (220°C); au jus 10–15 minutes stovetop or 3–4 hours low in a slow cooker
Total time: 35 minutes active, longer if you roast or slow-cook the beef
Servings: 6–8 (makes about 8 sandwich biscuits)
Difficulty: Easy–Medium — basic biscuit technique and simple stovetop finishing
Method: Make biscuit dough, bake until golden, slice and fill with thinly sliced roast beef, serve with simmered au jus for dipping. If you want hands-off beef, try a slow cooker approach for tender slices.

My Experience Making This Recipe

When I first tested this recipe I used roast beef cooked the day before, which simplified assembly and improved flavor. My main discovery: slightly underbaking the biscuits by 1–2 minutes yields a softer interior that absorbs jus beautifully without collapsing. I also learned that reheated jus needs just a splash of beef broth to revive its flavor.

How to Make Baked French Dip Biscuits

Start by making a standard biscuit dough: about 2 cups (250 g) all-purpose flour, 1 tbsp baking powder, 1 tsp salt, 2 tbsp sugar (optional), 1/2 cup (115 g) cold unsalted butter grated, and 3/4 cup (180 ml) cold whole milk or buttermilk. Pat or roll to 1-inch thickness, cut into rounds, and bake at 425°F (220°C) for 12–15 minutes until golden. While biscuits bake, assemble thinly sliced roast beef (about 1–1.25 lb cooked, sliced thin) and simmer au jus: combine 2 cups (480 ml) beef broth, 1 tbsp Worcestershire, 1 tsp soy sauce, and pan drippings; simmer and reduce slightly, seasoning to taste. Split warm biscuits, layer beef and cheese if desired, and serve with hot jus for dipping.

Expert Tips for Success

Keep ingredients cold: Grate butter using a box grater and keep milk chilled to ensure flaky layers.
Don’t overwork dough: Mix just until it comes together; over-kneading develops gluten and makes dense biscuits.
Use a sharp cutter and press straight down: Twisting the cutter seals edges and inhibits rising.
For tender beef, slice thin across the grain; for easy shredding or make-ahead, use a slow cooker method (slow-cooker French dip) and reserve the cooking liquid for the jus.
Equipment note: Use a heavy baking sheet (or cast iron) and preheat it in the oven for a quick oven spring.

How to Serve Baked French Dip Biscuits

Serve as handheld sandwiches with small ramekins of au jus for dipping — perfect for buffet-style meals.
Add Swiss or provolone and quickly broil 1–2 minutes to melt cheese before serving.
Pair with a simple green salad or crispy fries and consider a side of homemade French onion dip for snacking (homemade French onion dip).
Great for game day, potlucks, or a cozy family dinner.

Storage and Reheating Guide

Store assembled sandwiches covered in the fridge for up to 2 days; keep au jus in a sealed container for up to 4 days.
To freeze: Freeze unassembled baked biscuits in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Freeze sliced cooked beef in airtight containers for 2–3 months.
Reheat biscuits: Wrap in foil and warm at 325°F (160°C) for 10–12 minutes from refrigerated, or 15–18 minutes from frozen.
Reheat au jus gently on the stovetop, adding 1–2 tbsp beef broth if needed; avoid boiling to keep flavors balanced.

Recipe Variations

Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum; chill dough thoroughly and expect slightly different browning.
Dairy-free: Substitute cold vegan butter and unsweetened almond or oat milk; texture is slightly less rich but still tasty.
Vegetarian: Replace roast beef with roasted mushrooms or seitan and make a robust mushroom au jus.
Slow-cooker convenience: Cook a chuck roast with onions, garlic, and beef broth on low 6–8 hours, shred or slice, and use cooking liquids for au jus (see this slow-cooker technique for inspiration: savory slow-cooker French dip).

Nutritional Highlights

Good source of protein when filled with roast beef; pair with veggies for a balanced meal.
Contains wheat and dairy — not suitable for those with gluten or milk allergies unless modified.
Portion guidance: one biscuit sandwich (about 1/6–1/8 of the recipe) is a reasonable serving; customize fillings to manage calories and sodium.

Troubleshooting Common Issues

Biscuits turned out dense: You likely overmixed dough or used warm butter. Chill ingredients and mix gently.
Biscuits soak up too much jus and fall apart: Slightly underbake by 1–2 minutes for a softer interior, or serve jus on the side for controlled dipping.
Jus tastes flat after reheating: Add a splash of Worcestershire or a small spoon of beef bouillon dissolved in hot water to boost umami.

Frequently Asked Questions

Q: Can I use refrigerated biscuit dough from the store?
A: Yes — store-bought dough saves time and works well. Bake according to package directions, then split and fill with sliced beef. Be aware premade dough may be sweeter and softer, so adjust seasoning in your beef and au jus.

Q: How thin should I slice the roast beef for these sandwiches?
A: Slice as thinly as possible, ideally 1/16–1/8 inch thick across the grain. Thin slices heat quickly and absorb jus without becoming chewy. A sharp slicing knife or a meat slicer gives the best results.

Q: Can I make the biscuits ahead and reheat later?
A: Absolutely. Bake biscuits ahead, cool, and store in an airtight container for up to 2 days or freeze for up to 2 months. Reheat at 325°F (160°C) wrapped in foil until warmed through to maintain moisture.

Q: What’s the easiest way to make flavorful au jus at home?
A: Deglaze the roasting pan with 1/2 cup red wine or beef broth, scrape browned bits, then add 2 cups beef broth and 1 tbsp Worcestershire. Simmer 8–10 minutes and taste for seasoning. For quicker prep, use reserved slow-cooker liquid from a roast.

Conclusion

If you want another variation or inspiration for party bites, check out this proven take on French Dip Biscuits for additional assembly ideas: French Dip Biscuits – Football Friday – Plain Chicken.

Baked French Dip Biscuits