Baked French dip biscuits are what you make when you want the cozy, beefy comfort of a French dip sandwich… but you also want it to be handheld, warm, buttery, and ready fast.
Each biscuit gets stuffed with tender roast beef and melty cheese, baked until golden, then brushed with a garlicky butter topping that smells like you just walked into the best kind of kitchen. And the best part? You don’t eat them alone. You serve them with a simple au jus on the side and dip every bite.
These are great for busy weeknights. They’re also a total crowd-pleaser for game day, sleepovers, or any time you need something that feels special without making a huge mess. No slicing crusty rolls. No juggling a big roast. Just a tray of warm, cheesy biscuits and a bowl of savory dip.
If you’ve ever wished French dip sandwiches were easier to serve (and easier to love), this is the answer.
YOU WILL LOVE THESE BAKED FRENCH DIP BISCUITS
FAST DINNER WIN: They bake in about 15 minutes, and the filling is as simple as roast beef and cheese.
BIG FLAVOR, SMALL EFFORT: The au jus and butter topping do most of the work. You get that classic French dip taste without hours of cooking.
PERFECT FOR SHARING: They’re easy to grab, dip, and go. No plates required if you don’t want them.
MAKE-AHEAD FRIENDLY: You can assemble them earlier, chill, then bake when you’re ready. You can even freeze a batch for later.
WHAT ARE FRENCH DIP BISCUITS?
A traditional French dip sandwich is thin roast beef piled onto a roll and served with au jus for dipping. Simple. Salty. So satisfying.
This baked biscuit version keeps the best parts:
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savory beef
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melty cheese
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rich au jus for dipping
But instead of a long sandwich roll, everything gets tucked inside a soft biscuit. The biscuit bakes up fluffy on the inside, golden on the outside, and it holds the filling like a little pocket of comfort food.
Want to know a secret? These can taste even better than a sandwich because the butter topping hits every bite, not just the crust.
BAKED FRENCH DIP BISCUITS INGREDIENTS
The ingredient list is short, but each item matters. This recipe is all about layering flavor in smart places.
BISCUIT BASE
Refrigerated biscuits keep this easy and reliable. Look for the larger “Grands-style” biscuits so there’s plenty of room to stuff them.
THE FILLING
Roast beef and cheese. That’s the heart of it.
Thin-sliced deli roast beef works great, but leftover roast beef is also perfect if you have it. For cheese, provolone is classic, but you’ve got options.
THE DIP
Au jus is what turns this from “stuffed biscuits” into French dip biscuits.
You can keep it super simple with an au jus gravy packet and beef broth. Or you can build a quick homemade version with broth, Worcestershire, garlic, and a few seasonings.
THE BUTTER TOPPING
This is where the whole pan starts smelling amazing.
Butter + garlic + onion powder + herbs makes the tops shiny, flavorful, and just a little salty in the best way.
YOU’LL NEED
For the biscuits
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1 (16.3-ounce) can large refrigerated biscuits (8-count)
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10 to 12 ounces deli roast beef (thin sliced)
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8 slices provolone cheese (or 1½ cups shredded provolone)
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2 tablespoons mayonnaise (optional, helps keep the filling creamy)
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1 teaspoon Dijon mustard (optional, adds that sandwich-shop edge)
For the au jus
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2 cups beef broth
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1 au jus gravy mix packet (or 1 tablespoon beef bouillon + extra seasoning)
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1 teaspoon Worcestershire sauce
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½ teaspoon garlic powder
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¼ teaspoon black pepper
For the buttery topping
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4 tablespoons unsalted butter, melted
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½ teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon dried parsley
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pinch of salt (optional, depending on your beef and broth)
INGREDIENT SUBSTITUTIONS AND ADDITIONS
You can keep these classic or tweak them for what you’ve got.
BISCUITS: Flaky-layer biscuits bake up extra tender. Buttermilk biscuits give a more “homestyle” vibe. Just use the bigger size if you can—small biscuits don’t hold as much filling.
ROAST BEEF: Leftover roast beef is great. Slice it thin so it warms through quickly. You can also use deli-style pastrami for a bolder, peppery bite.
CHEESE: Provolone is the usual pick. Swiss is also fantastic. Mozzarella makes them extra melty. Pepper jack adds heat.
ONIONS: Want more of that classic sandwich flavor? Add sautéed onions inside the biscuits. Even a few tablespoons makes a difference.
HERBS: Dried thyme or Italian seasoning works well in the butter topping.
HEAT: A few pickled pepper rings tucked in the middle can be really good if you like a little zing.
HOW TO MAKE BAKED FRENCH DIP BISCUITS
You’re basically making stuffed biscuits, then baking them until everything is hot and gooey. The au jus simmers while the biscuits bake, so the timing works out nicely.
STEP ONE: Preheat and prep
Preheat your oven to 375°F. Line a baking sheet with parchment paper or spray it lightly with nonstick spray.
PRO TIP: A parchment-lined pan makes cleanup almost nothing. And any cheese that escapes won’t glue itself to the pan.
STEP TWO: Make the au jus
In a small saucepan over medium heat, whisk together the beef broth and au jus mix. Add Worcestershire sauce, garlic powder, and black pepper.
Bring it to a gentle simmer for 3 to 5 minutes, then reduce the heat to low to keep warm.
PRO TIP: Keep it at a low simmer, not a rolling boil. Boiling too hard can make it taste a little harsh.
STEP THREE: Prep your filling
Lay the roast beef out and fold it into loose stacks (don’t pack it tight). Tear or fold the cheese so it fits inside the biscuits.
If you’re using mayonnaise and Dijon, stir them together in a small bowl.
This is optional, but I love it. It gives the filling that creamy, sandwich-style vibe without adding extra work.
STEP FOUR: Separate and flatten the biscuits
Open the can of biscuits and separate them.
Take one biscuit at a time and gently flatten it into a 4-inch circle. You can use your hands or a rolling pin.
PRO TIP: If the dough keeps springing back, let it sit for two minutes. It relaxes and rolls easier.
STEP FIVE: Fill them
Add a small smear of the mayo-mustard mix (if using), then a portion of roast beef, then cheese.
Don’t overfill. It’s tempting, I know. But too much filling makes them pop open in the oven.
A good rule: keep the filling centered and leave a clean border of dough around the edges.
STEP SIX: Seal the biscuits
Pull the dough up and around the filling like you’re making a little pouch. Pinch the seams tight and place seam-side down on the baking sheet.
Repeat with all biscuits.
PRO TIP: Pinch like you mean it. If you just press lightly, the seams will split once the cheese starts bubbling.
STEP SEVEN: Brush with butter topping
Mix melted butter with garlic powder, onion powder, parsley, and a pinch of salt.
Brush the tops of the biscuits generously.
Save a little butter mix for after baking if you want an extra glossy top.
STEP EIGHT: Bake
Bake for 13 to 17 minutes, or until the biscuits are deep golden brown and cooked through.
If your biscuits are browning fast but you’re worried about the center, tent loosely with foil for the last few minutes.
STEP NINE: Rest (just a bit)
Let the biscuits rest on the pan for 5 minutes.
This keeps the cheese from blasting out the second you pick one up. Also, it gives the filling time to settle so every bite is better.
STEP TEN: Serve with warm au jus
Pour the au jus into small bowls or cups for dipping.
Serve the biscuits warm. Dip. Repeat.
PRO TIPS FOR BISCUITS THAT DON’T LEAK
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Use larger biscuits. More dough means better sealing.
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Keep the filling dry. If your roast beef is very wet, pat it lightly with a paper towel.
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Seal seam-side down. Gravity helps keep them shut.
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Don’t overfill. The cheese expands as it melts, and it will push its way out if there’s no room.
OPTIONAL: ADD CARAMELIZED ONIONS (WORTH IT WHEN YOU HAVE TIME)
If you want that steakhouse-style flavor, caramelized onions inside these are incredible.
Slice 1 onion thin. Cook it in a tablespoon of butter over medium-low heat for 20 to 25 minutes, stirring often. Add a pinch of salt.
They turn sweet, soft, and deep brown.
You don’t need a lot—just a spoonful inside each biscuit is enough to make them taste like a fancy sandwich shop version.
HOW TO SERVE BAKED FRENCH DIP BISCUITS
These are pretty filling on their own, but sides can round out the meal.
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A crisp green salad keeps things light and fresh.
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Roasted vegetables (broccoli, green beans, carrots) balance out the richness.
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Potato wedges or fries make it feel like a diner-style plate.
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Pickles or pepperoncini add a sharp bite that pairs well with beef and cheese.
For parties, serve them with a big bowl of au jus in the middle and let everyone grab and dip. They disappear fast.
TROUBLESHOOTING THIS RECIPE
Issue: Biscuits popping open
Solution: Use less filling and pinch the seams tighter. Place seam-side down.
Issue: Bottoms browning too much
Solution: Move the pan to the middle rack and use parchment. A dark pan browns faster, too.
Issue: Filling feels dry
Solution: Add the mayo + Dijon mix, or add a tiny splash of au jus inside (just a few drops, not a puddle).
Issue: Au jus tastes too salty
Solution: Use low-sodium broth next time, and taste before adding extra seasoning.
HOW TO STORE BAKED FRENCH DIP BISCUITS
These keep well, and they reheat nicely.
MAKE AHEAD
Assemble the biscuits, seal them, and place them on a baking sheet. Cover tightly and refrigerate for up to 24 hours.
When you’re ready to bake, brush with butter topping and bake as directed. Add 2 to 3 minutes if they’re going into the oven cold.
OUR RECIPE DEVELOPER SAYS
If you’re making these ahead, wait to brush with butter until right before baking for the prettiest golden tops.
IN THE FRIDGE
Store leftovers in an airtight container for up to 3 days.
Keep the au jus separate in a sealed container.
IN THE FREEZER
Freeze baked biscuits on a tray until solid, then transfer to a freezer bag or container. They’ll keep for up to 2 months.
Freeze au jus separately.
REHEATING
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Oven: 350°F for 10 to 12 minutes (cover loosely with foil if they’re browning too fast).
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Air fryer: 325°F for 5 to 7 minutes.
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Microwave: Works in a pinch, but the biscuit will soften. Heat in short bursts so the filling doesn’t get rubbery.
NOTE: Always reheat leftovers to an internal temperature of 165°F before eating.
BAKED FRENCH DIP BISCUITS FAQS
Can I use crescent roll dough instead of biscuits?
Yes. Crescent dough bakes softer and a bit flakier, but it won’t be as thick as a biscuit. Seal carefully and reduce filling slightly.
What’s the best cheese for this?
Provolone is classic. Swiss is right up there. If you want extra melt, do half provolone and half mozzarella.
Can I make the au jus without a packet?
You can. Use beef broth, Worcestershire, garlic powder, onion powder, pepper, and a little bouillon for depth. Simmer for a few minutes and taste as you go.
Can I use leftover pot roast instead of deli roast beef?
Absolutely. Shred or slice it thin, and warm it slightly before stuffing so it heats through evenly.
How do I keep them from getting soggy?
Don’t pour au jus over the biscuits. Serve it on the side for dipping only. Also, let the biscuits cool for a few minutes after baking so the steam settles.
Baked French Dip Biscuits
Ingredients
For the biscuits
- 1 16.3-ounce can large refrigerated biscuits (8-count)
- 10 to 12 ounces deli roast beef thin sliced
- 8 slices provolone cheese or 1½ cups shredded provolone
- 2 tablespoons mayonnaise optional
- 1 teaspoon Dijon mustard optional
For the au jus
- 2 cups beef broth
- 1 au jus gravy mix packet
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
For the buttery topping
- 4 tablespoons unsalted butter melted
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- pinch of salt optional
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper or spray lightly with nonstick spray.
- In a small saucepan over medium heat, whisk together beef broth and au jus mix. Add Worcestershire sauce, garlic powder, and black pepper. Simmer 3 to 5 minutes, then reduce heat to low.
- If using, stir mayonnaise and Dijon together. Set aside.
- Separate biscuits and flatten each into a 4-inch circle.
- Add a small smear of mayo-mustard (optional), then roast beef, then cheese. Keep the filling centered.
- Wrap dough around filling and pinch seams tightly. Place seam-side down on the baking sheet.
- Stir melted butter with garlic powder, onion powder, parsley, and salt (optional). Brush tops generously.
- Bake 13 to 17 minutes until golden brown and cooked through.
- Rest 5 minutes. Serve warm with au jus for dipping.
Notes
