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Baked French Dip Biscuits

Flaky biscuit dough stuffed with roast beef and provolone, brushed with herbed butter, and baked golden, served with warm beef broth for dipping.
Calories:
Author: Sandra Myers

Ingredients

  • 1 can 16.3 oz refrigerated biscuit dough
  • 8 slices deli roast beef
  • 8 slices provolone cheese
  • ¼ cup butter melted
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup beef broth

Instructions

  • Preheat the oven to 350°F (175°C) and grease a baking dish. Separate the dough into 8 biscuits and flatten each one.
  • Place a slice of roast beef and provolone on each, adding extra cheese if desired.
  • Fold the dough over the filling, pinch to seal, and shape into balls. Arrange seam-side down in the dish.
  • Mix melted butter with Worcestershire sauce, garlic powder, onion powder, thyme, rosemary, salt, and pepper.
  • Brush over the biscuits generously. Bake 20–25 minutes, checking at 20, until golden brown and cooked through.
  • Meanwhile, warm the beef broth in a saucepan. Serve the biscuits hot with the broth for dipping.