Baked French Dip Biscuits – Easy recipes with ground beef

Table of Contents

• 1) Key Takeaways
• 2) Easy Baked French Dip Biscuits Recipe
• 3) Ingredients for Baked French Dip Biscuits
• 4) How to Make Baked French Dip Biscuits
• 5) Tips for Making Baked French Dip Biscuits
• 6) Making Baked French Dip Biscuits Ahead of Time
• 7) Storing Leftover Baked French Dip Biscuits
• 8) Try these Ground Beef recipes next!
• 9) Baked French Dip Biscuits
• 10) Nutrition

1) Key Takeaways

• Baked French Dip Biscuits are quick and satisfying
• You can use store-bought biscuit dough for ease
• They pair perfectly with au jus for dipping
• This recipe fits well into the easy recipes with ground beef category

2) Easy Baked French Dip Biscuits Recipe

If you’ve ever stared into your fridge at 5 PM, wondering what you could possibly make that feels home-cooked but doesn’t take an hour, you’re in the right place. These baked French dip biscuits are warm, flaky, cheesy, and yes — dunkable. We’ve all had that sandwich craving that hits out of nowhere. This recipe scratches that itch in about 25 minutes.

The magic starts with refrigerated biscuit dough. It’s the shortcut I use when my day’s been long and my patience is short. Layer in deli-style roast beef, a cozy blanket of provolone, and tuck it all into muffin tins. While they bake, you whisk up the au jus — which sounds fancy but comes straight from a packet, and I fully approve. One dunk and you’ll be hooked.

This is one of those easy recipes with ground beef alternatives (or deli roast beef in our case) that surprises you. It checks all the boxes: simple, comforting, and downright crave-worthy. I make these when I want real food without real effort. Oh, and they reheat beautifully, which means leftovers become tomorrow’s victory lap.

3) Ingredients for Baked French Dip Biscuits

1 can (8 count) refrigerated flaky biscuits: These are your shortcut to buttery layers without rolling out dough. Pop them open and you’re halfway to dinner.

8 slices deli roast beef: I go for something thinly sliced with a bit of marbling. It warms fast and melts into the biscuit as it bakes.

4 slices provolone cheese, halved: Provolone has this mellow, melty charm. It’s what makes the inside of these biscuits gooey and savory.

1 tablespoon butter, melted: Brush this over the biscuit tops before baking. It adds shine, flavor, and just a touch of crispness.

1/2 teaspoon garlic powder: You’ll mix this into the melted butter for a little kick. Just enough to wake things up.

1/2 teaspoon onion powder: Another layer of flavor — it’s subtle, but when combined with garlic, magic happens.

1 packet au jus gravy mix: Your savory dipping sidekick. This turns plain old beef broth into something you’ll want to drink with a spoon.

Water (as called for on the gravy packet): Don’t skip it — this is what turns powder into dip-worthy gold. I stir it up while the biscuits bake.

4) How to Make Baked French Dip Biscuits

Step 1. Preheat your oven to 375°F. Lightly grease a muffin tin so nothing sticks. This gives each biscuit its own cozy little home to puff and bake.

Step 2. Peel open the biscuit can. Flatten each biscuit gently with your hands and press them into the muffin cups, creating space for the fillings.

Step 3. Fold a slice of roast beef into each biscuit base. Top with half a slice of provolone. Try not to snack on the cheese — I fail every time.

Step 4. Gently fold the biscuit edges back over the filling. It doesn’t have to be perfect — think rustic. Think comfort food recipes easy and imperfectly beautiful.

Step 5. Mix the melted butter with the garlic and onion powder. Brush this garlicky mixture over the tops. Your kitchen’s gonna smell like a dream in five minutes.

Step 6. Bake for 12 to 15 minutes. You’re looking for golden brown tops and bubbling cheese around the edges. It’s hard not to peek through the oven glass the whole time.

Step 7. While the biscuits bake, whip up the au jus gravy. Follow the directions on the packet. Stir until smooth and let it simmer gently until slightly thickened.

Step 8. Serve each biscuit with a little bowl of warm au jus. Dip, bite, repeat. It’s dinner and a mood all in one bite.

5) Tips for Making Baked French Dip Biscuits

Don’t overwork the biscuit dough. Just press it gently into the muffin tin and let it do its thing in the oven. Over-handling makes them tough.

You can swap out the provolone if you like — mozzarella or Swiss work well too. Try cheesey potatoes easy recipe inspiration for ideas on flavor combos that melt beautifully.

If you’re short on deli roast beef, you can use shredded leftover beef or even thinly sliced steak. Just avoid anything too thick, or you’ll end up wrestling your dinner.

6) Making Baked French Dip Biscuits Ahead of Time

These biscuits are an absolute dream if you need to prep ahead. I like to assemble them the night before and cover the muffin tin with plastic wrap.

When you’re ready, just brush with the butter mixture and pop them in the oven. Hot, melty comfort food in less than 20 minutes from fridge to table.

The au jus reheats easily too. You can even make a double batch and freeze half. That way, when life throws curveballs, you’ve got a pan of baked French dip biscuits ready to catch them.

7) Storing Leftover Baked French Dip Biscuits

Pop any leftovers into an airtight container and slide them into the fridge. They’ll stay fresh for about 3 days.

To reheat, wrap in foil and warm in the oven at 300°F until heated through. The microwave works too, but the oven keeps the biscuit edges crisp.

Got extras? You can freeze them. Just thaw overnight in the fridge before reheating. Add a splash of fresh au jus and they’re as good as new. That’s one of the perks of quick and easy recipes — they often give you a second round of joy.

8) Try these Ground Beef recipes next!

9) Baked French Dip Biscuits

10) Nutrition

Serving Size: 1 biscuit | Calories: 310 | Sugar: 2g | Sodium: 820mg | Fat: 18g | Saturated Fat: 7g | Carbohydrates: 24g | Fiber: 1g | Protein: 13g | Cholesterol: 35mg