Introduction
Remember those cozy nights when the aroma of something delicious would fill the house? The kind of meal that just felt like a warm hug on a plate? Well, get ready to create that magic in your own kitchen with these incredibly easy Baked French Dip Biscuits. Seriously, these are so simple, you’ll wonder why you haven’t made them a thousand times before. They’re perfect for a weeknight when you’re short on time but still want something special, or for that potluck where you want to bring a guaranteed crowd-pleaser.
Why You’ll Love This Recipe
- Fast: We’re talking minimal prep time here, folks!
- Easy: If you can open a can of biscuits, you can make this.
- Giftable: Imagine bringing these to a new parent or a friend who’s had a tough week – pure thoughtfulness!
- Crowd-pleasing: Seriously, who doesn’t love warm, cheesy, beefy goodness?
Ingredients
Gather ’round, because this is where the magic begins. You’ll be surprised how few simple ingredients come together for such a big flavor!
- 8 slices Deli roast beef: The star of our show! Grab your favorite kind from the deli counter.
- 1 teaspoon Garlic powder: For that essential savory kick.
- 1 teaspoon Onion powder: Adds a sweet, foundational depth of flavor.
- 1/2 teaspoon Dried rosemary: Gives it that classic French dip herbaceousness.
- 1/2 teaspoon Dried thyme: Works beautifully with rosemary for a cozy, aromatic blend.
- 1 cup Beef broth: The base of our flavorful dipping sauce.
- 1 tablespoon Worcestershire sauce: This little powerhouse adds umami and a touch of tanginess.
- 1 can Refrigerated biscuit dough: The ultimate shortcut! Use your favorite brand.
- 1/2 teaspoon Black pepper: Just a pinch for a little warmth.
- 1/2 teaspoon Salt: To enhance all those delicious flavors.
- 1/4 cup Butter: The binder for our aromatic spices and the foundation for our sauce.
- 8 slices Provolone cheese: Melty, gooey perfection on top of each biscuit.
How to Make It
Alright, let’s get our hands a little floury (or not, thanks to those biscuits!) and whip up these amazing French Dip Biscuits. You’ve got this!
- Preheat your oven: First things first, get your oven going. Just follow the temperature instructions on your biscuit dough can – it’s usually around 375°F (190°C).
- Melt and bloom the spices: Grab a small saucepan and melt your butter over medium heat. Once it’s all liquid, toss in the garlic powder, onion powder, rosemary, thyme, black pepper, and salt. Stir it all around and let it cook for just about a minute until you can really smell those wonderful aromas. This step is called “blooming” the spices, and it really wakes them up!
- Build the dipping sauce: Now, pour in your beef broth and add the Worcestershire sauce. Give it a good stir, bring it to a gentle simmer, and let it bubble away for about 2 minutes. This allows all those flavors to meld together into a super tasty broth.
- Layer the beef: Lightly grease an 8×8 inch baking dish. Arrange your roast beef slices in a single layer across the bottom. Don’t worry if it looks a little messy, it’ll all come together!
- Pour on the flavor: Carefully pour that beautiful, savory beef broth mixture evenly over the roast beef in the baking dish.
- Top with biscuits: Now for the fun part! Open your can of refrigerated biscuit dough and arrange the biscuits on top of the roast beef, giving them a little space between each one. They’ll puff up as they bake.
- Cheese, please! Place one slice of provolone cheese on top of each biscuit. Watch that cheese start to melt and get all gooey – it’s going to be amazing.
- Cover and bake: Tightly cover your baking dish with aluminum foil. Pop it into your preheated oven and bake for the time recommended on your biscuit dough packaging. You’re looking for those biscuits to be golden brown and fully cooked through.
- Crispy topping option: If you like a little extra crunch on your biscuit topping, remove the aluminum foil for the last 5-10 minutes of baking. Keep an eye on it so it doesn’t get too dark!
- Serve and enjoy! Carefully remove the dish from the oven. Serve these warm, with plenty of that delicious broth for dipping. Get ready for happy sighs all around!
Substitutions & Additions
This recipe is pretty darn perfect as is, but I always love a good chance to get a little creative in the kitchen. Feel free to play around!
- For the Roast Beef: If you can’t find deli roast beef, you can also use thinly sliced steak or even leftover pot roast. Just make sure it’s cut nice and thin!
- For the Cheese: Swiss cheese is a classic pairing with French dip, so feel free to swap it for the provolone if that’s what you have on hand. Mozzarella would also be delicious for maximum meltiness!
- Herb Swap: Don’t have rosemary or thyme? A pinch of herbes de Provence or even just a bit of dried parsley can add a nice touch.
- A Little Kick: Want to spice things up? Add a pinch of red pepper flakes to the butter and spice mixture for a subtle warmth.
- Add Some Veggies: For a more complete meal, you could add a layer of thinly sliced sautéed onions or mushrooms under the roast beef.
Tips for Success
A few little tricks to make sure your Baked French Dip Biscuits turn out absolutely perfect every single time.
- Don’t Overcrowd the Pan: Make sure you’re using an 8×8 inch baking dish. If it’s too small, your biscuits might not bake evenly.
- Check Biscuit Doneness: The bake time on biscuit dough can vary slightly. You can gently poke a biscuit to ensure it’s cooked through, not doughy in the center.
- Prep Ahead: You can assemble the roast beef and pour the broth mixture over it a few hours ahead of time and keep it covered in the fridge. Just add the biscuits and cheese before baking!
- Warm Broth is Your Friend: While not strictly necessary, warming the broth mixture before pouring it over the beef can help ensure a more even cook.
How to Store It
Leftovers? Oh yes, there might be! Here’s how to keep these deliciousness around.
Store any leftover Baked French Dip Biscuits in an airtight container in the refrigerator for up to 2-3 days. The biscuits might soften a bit as they sit, but they’re still tasty! To reheat, you can pop them in a toaster oven or a regular oven at around 350°F (175°C) until warmed through. The broth can also be reheated separately on the stovetop.
FAQs
Got questions? I’ve got answers!
Q: Can I use homemade biscuits instead of canned?
A: Absolutely! If you have a favorite homemade biscuit recipe, feel free to use that. Just make sure they’re fully baked and ready to go. You’d likely add them to the dish towards the end of the baking time, so they don’t get soggy.
Q: What do I serve with these?
A: These are practically a meal on their own, but they’re also fantastic with a simple side salad or some crispy french fries. Or, if you’re feeling extra hungry, just have a second helping!
Q: How can I make the dipping sauce richer?
A: For an even richer dipping sauce, you can add a tablespoon of butter right at the end of simmering the broth mixture, whisking it in until it’s melted. You could also add a splash of heavy cream for a decadent touch!
Baked French Dip Biscuits
Equipment
- Small saucepan
- 8x8 inch baking dish
- aluminum foil
- Oven Preheated to the temperature indicated on the biscuit dough can (usually around 375°F/190°C)
- Toaster oven Optional, for reheating
Ingredients
Main ingredients
- 8 slices Deli roast beef Thinly sliced
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Dried rosemary
- 0.5 teaspoon Dried thyme
- 1 cup Beef broth
- 1 tablespoon Worcestershire sauce
- 1 can Refrigerated biscuit dough Your favorite brand
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 0.25 cup Butter
- 8 slices Provolone cheese
Instructions
- Preheat your oven to the temperature recommended on your biscuit dough packaging, typically around 375°F (190°C).
- In a small saucepan, melt the butter over medium heat. Add the garlic powder, onion powder, rosemary, thyme, black pepper, and salt. Cook for about 1 minute until fragrant.
- Pour in the beef broth and add the Worcestershire sauce. Stir well, bring to a gentle simmer, and cook for 2 minutes.
- Lightly grease an 8x8 inch baking dish and arrange the roast beef slices in a single layer at the bottom.
- Evenly pour the beef broth mixture over the roast beef.
- Open the can of biscuit dough and arrange the biscuits on top of the roast beef, leaving space between them.
- Place one slice of provolone cheese on top of each biscuit.
- Tightly cover the baking dish with aluminum foil and bake for the time recommended on the biscuit dough packaging, or until the biscuits are golden brown and cooked through.
- For a crispier topping, remove the foil for the last 5-10 minutes of baking.
- Serve warm, with the broth for dipping.