30-Minute French Dip Biscuits with Rich Au Jus
These French dip biscuits pack all the beefy, cheesy goodness of the classic sandwich into flaky, golden biscuits you can pull out of the oven in half an hour.
They come together with refrigerated biscuit dough, deli roast beef, and a handful of pantry staples that make a rich, savory au jus for dipping. It’s the kind of weeknight dinner that feels a little special but leaves you with almost no cleanup.
What Makes These So Good
The refrigerated flaky biscuits bake up with crisp, buttery layers that hold their shape around the filling. You get a warm, soft center wrapped around melty provolone and thinly sliced roast beef, all finished with a garlic butter brush.
The au jus does the real work here. Beef broth, Worcestershire, and onion powder simmer together for a quick, deeply savory dip that soaks into every bite. No long roasting, no fuss.
Ingredients
- 1 can (16.3 oz) refrigerated flaky biscuits (8 count): the layered, buttery kind work best; avoid the dense homestyle ones
- 1/2 lb thinly sliced deli roast beef: rare or medium-rare roast beef gives the cleanest beef flavor
- 8 slices provolone cheese: use the round slices that fit a sandwich, or cut larger slices in half
- 2 tbsp unsalted butter, melted: for the garlic butter brush
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp dried thyme: or rosemary, rubbed between your fingers
- 1 1/2 cups beef broth: low-sodium is fine, you can adjust salt later
- 1 tbsp Worcestershire sauce
Variations / Substitutions
- Cheese: Swap provolone for Swiss, mozzarella, or white cheddar. Swiss brings a nuttier note that works well with the beef.
- Meat: Leftover shredded pot roast or thinly sliced turkey can stand in for the deli roast beef.
- Herbs: Try dried oregano or a pinch of dried sage in place of the thyme.
- Extra flavor: Add a spoonful of caramelized onions or a smear of Dijon mustard inside each biscuit before sealing.
For a faster, snack-sized twist, check out our roast beef and cheddar pinwheels.
How to Make French Dip Biscuits
Step 1: Make the Au Jus
Preheat your oven to 350°F. In a small saucepan, stir together the 1 1/2 cups beef broth, 1 tbsp Worcestershire sauce, 1/2 tsp onion powder, and 1/2 tsp garlic powder. Bring it to a gentle simmer over medium heat and let the liquid reduce and concentrate for about 5 minutes while you assemble the biscuits.
You’ll know it’s ready when it smells deeply savory and has darkened a shade. Keep it warm over the lowest heat, and give it a stir now and then.
Step 2: Stuff the Biscuits
Pop open the can of biscuits and separate the 8 rounds. Use your fingertips to press and stretch each one into a 4-inch circle on a clean counter. Stack a thin layer of roast beef (about 1 oz per biscuit) and 1 slice of provolone on one half, then fold the other half over to create a crescent-shaped pocket.
Pinch the edges firmly to seal, then press down with the tines of a fork to crimp. Don’t pile on too much meat or the biscuits will burst open in the oven—a single folded layer of beef and cheese is plenty to get a gooey, satisfying bite.
Step 3: Brush on the Garlic Butter
Melt the 2 tbsp butter and whisk in the 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp dried thyme. Place each filled biscuit seam-side down on a parchment-lined baking sheet, then brush the tops generously with the butter mixture.
The thyme and garlic will toast as the biscuits bake, giving the golden tops a slight savory crust. Make sure each biscuit has a good coat so no dry spots remain.
Step 4: Bake Until Golden
Slide the baking sheet into the center of the preheated oven and bake for 15 to 18 minutes. The biscuits are done when they’ve puffed up, turned a deep golden brown, and you can see tiny bubbles of melted cheese sizzling at the seams.
If any cheese does escape, don’t worry—those crisp, caramelized bits around the edges taste incredible. Let the biscuits rest on the sheet for 2 minutes so the filling can set before you move them.
Step 5: Serve with Warm Au Jus
Divide the biscuits onto plates or a serving platter and pour the hot au jus into small ramekins or shallow bowls. Set a ramekin beside each portion and encourage everyone to dunk the whole biscuit right into the broth.
The flaky crust soaks up the jus while the beef and cheese stay tucked inside. Serve while everything is still steamy warm.
A Few Notes Before You Start
- Let the deli roast beef come to room temperature for 10 minutes before you build the biscuits. Cold meat straight from the fridge cools the dough and can stop the layers from rising fully.
- If your biscuits feel too cold or stiff to press out, let them sit on the counter for 5 minutes. They’ll become more pliable without getting sticky.
- Keep a close eye on the broth as it simmers. If it reduces too much, just splash in a tablespoon of water before serving.
- Any leftover au jus makes a fast soup starter or a quick pan sauce for sautéed mushrooms.
Storing Leftovers
- Refrigerate: Keep cooled biscuits in an airtight container for up to 3 days. Store the au jus separately in a sealed jar.
- Reheating: Warm biscuits in a 325°F oven or toaster oven for about 8 minutes until heated through. The microwave works in a pinch but softens the crust. Reheat the au jus gently in a saucepan.
What to Serve with French Dip Biscuits
A crisp green salad with a sharp vinaigrette cuts through the richness of the cheese and beef. Oven-roasted green beans or asparagus tossed with a little olive oil and salt cook on the same temperature as the biscuits, so they can roast on a separate sheet pan at the same time. A few crunchy dill pickle spears on the side give the meal an old-school deli feel.
Frequently Asked Questions
Can I use homemade biscuit dough instead of the canned kind?
Yes. Use your favorite buttermilk biscuit dough rolled to about 1/4 inch thick, then cut into 8 rounds and fill as written. Add 3 to 5 extra minutes to the bake time and watch for the tops to turn golden.
What dipping sauce can I use if I don’t have beef broth?
Simmer 1 1/2 cups water with 1 tbsp Worcestershire sauce, 1 tsp onion powder, 1/2 tsp garlic powder, and a small pinch of salt. The result is lighter but still hits the savory notes you need.
Can I freeze the assembled, unbaked biscuits?
Yes. Place the filled, unbrushed biscuits on a parchment-lined pan and freeze until solid, then transfer to a freezer bag. Bake from frozen at 350°F for 22 to 25 minutes, brushing with the garlic butter halfway through.
Do I have to use provolone?
Not at all. Any good melting cheese like Swiss, mozzarella, or a mild cheddar works. A slice of American cheese even makes it taste like a diner-style French dip.
French Dip Biscuits Recipe
Ingredients
Method
- Preheat oven to 350°F. In a small saucepan, combine beef broth, Worcestershire sauce, 1/2 tsp onion powder, and 1/2 tsp garlic powder. Simmer over medium heat for 5 minutes to concentrate, then keep warm.
- Separate biscuit dough into 8 rounds. Press each into a 4-inch circle. Place about 1 oz roast beef and 1 slice provolone on one half. Fold the other half over to form a crescent and pinch edges to seal, then crimp with a fork.
- Mix melted butter with 1/2 tsp garlic powder, 1/2 tsp onion powder, and thyme. Brush over each biscuit and place seam-side down on a parchment-lined baking sheet.
- Bake for 15 to 18 minutes, until golden brown and cheese is bubbly at the seams. Rest on the sheet for 2 minutes.
- Serve biscuits warm with the hot au jus in small bowls for dipping.
