Baked French Dip Biscuits – Easy, Cheesy & Perfect for Game Night

Pinch of salt

For the Au Jus (Dipping Sauce)

You can use a packet mix or make a quick homemade version:

Quick packet option:

• 1 packet au jus mix

• Water as directed on the packet

Simple homemade au jus:

• 2 tablespoons butter

• 1 small shallot or ¼ small onion, very finely chopped

• 1 clove garlic, minced

• 2 cups beef broth (good quality)

• 1 tablespoon Worcestershire sauce

• ½ teaspoon soy sauce (optional, for depth)

• ½ teaspoon dried thyme or rosemary (optional)

• Salt and pepper, to taste

Step 1 – Prep the Filling

1. Preheat your oven to 190°C / 375°F.

2. Lightly grease a muffin pan or line a baking sheet with parchment paper.

3. Cut the slices of roast beef into smaller strips or pieces that will fold easily into the biscuits.

4. Cut each slice of cheese into halves (or quarters if your biscuits are small).

You want small, foldable portions so the biscuits close well without bursting too much.

Step 2 – Flatten the Biscuits

1. Open the biscuit tube and separate the biscuits.

2. On a clean surface (or lightly floured board), use your fingers or the palm of your hand to gently flatten each biscuit into a disk—about 10–12 cm (4–5 inches) wide.

   • Don’t make them too thin; you still want fluffy biscuits.

Step 3 – Fill and Seal

For each biscuit:

1. Place a few pieces of roast beef in the center.

2. Add a piece of cheese on top of the meat (or two small pieces).

3. Bring the edges of the biscuit dough up and over the filling, pinching them together at the top to seal.

4. Gently flip the filled biscuit so the smooth side is facing up and the seam goes underneath.

Place the filled biscuits:

• Either in a lightly greased muffin tin (one per cup),

• Or spaced out on a parchment-lined baking sheet (seam side down).

Step 4 – Make the Garlic Butter Topping

1. In a small bowl, mix:

   • Melted butter

   • Garlic powder

   • Onion powder

   • Dried parsley or Italian seasoning

   • A small pinch of salt

2. Use a pastry brush or spoon to brush the top of each biscuit generously with this seasoned butter.

   • This gives them a beautiful golden color and extra flavor.

Step 5 – Bake Until Golden

1. Bake the biscuits in the preheated oven for 14–18 minutes, or until:

   • They are puffed

   • The tops are deep golden brown

   • You see a bit of melted cheese peeking out in places (yum).

2. Remove from the oven and let them cool just a couple of minutes before serving—they’ll be very hot inside.

Step 6 – Prepare the Au Jus

You can do this while the biscuits bake.

Option A – Packet Mix

1. Follow the instructions on the au jus mix packet—usually whisking the contents with water and simmering for a few minutes until slightly thickened.

2. Keep warm on low heat.

Option B – Simple Homemade Au Jus

1. In a small saucepan, melt butter over medium heat.

2. Add the chopped shallot/onion and cook for 2–3 minutes until soft and translucent.

3. Add the garlic and cook 30 seconds more, stirring so it doesn’t burn.

4. Pour in the beef broth, Worcestershire sauce, and soy sauce (if using).

5. Add thyme/rosemary if you like a herby note.

6. Bring to a gentle simmer and cook for 5–10 minutes, allowing flavors to blend and the liquid to reduce slightly.

7. Taste and season with salt and pepper if needed.

Pour into small bowls or ramekins for dipping.

Step 7 – Serve the Baked French Dip Biscuits

Arrange the warm biscuits on a serving platter with:

• Individual cups of au jus

• Extra slices of pickles or a small side salad if you like

To eat, everyone simply:

1. Grabs a biscuit.

2. Dips it into the warm au jus.

3. Bites into the soft biscuit, melty cheese, and savory roast beef all at once.

It’s like a mini French dip sandwich in one easy bite.

Tips & Variations

• Cheese options:
  Provolone and Swiss are classic, but mozzarella, Monterey Jack or even pepper jack work wonderfully.

• Extra flavor:
  Add a thin slice of caramelized onion or a few crispy fried onions inside each biscuit for a sweet-savory twist.

• Homemade biscuit dough:
  If you prefer not to use canned dough, you can use your favorite drop or rolled biscuit recipe; just portion into 8–10 balls and flatten/fill as above.

• Make ahead:

  • You can assemble the filled biscuits earlier in the day, cover, and refrigerate.

  • Brush with butter and bake when ready to serve (you may need an extra 2–3 minutes in the oven).

• Freezing:

  • Baked biscuits can be cooled, then frozen.

  • Reheat in a 175°C / 350°F oven for 10–12 minutes until warmed through.