French Dip Bicuits

Golden, flaky, and packed with flavor, French Dip Biscuits are the ultimate comfort food twist on the classic sandwich. They’re perfect for any gathering, easy weeknight dinners, or quick lunches.

Baked until golden and oozing with melted provolone, these biscuits are stuffed with savory roast beef and zesty horseradish. Serve them with warm au jus for a dip-worthy delight.

What You’ll Need for These French Dip Biscuits

• Refrigerated biscuits – The buttery, flaky foundation that holds everything together with irresistible texture.
• Deli roast beef – Thinly sliced and full of umami, roast beef brings a hearty, meaty center.
• Creamy horseradish sauce – Adds a subtle heat and sharpness that cuts through the richness beautifully.
• Provolone cheese – Mild, melty, and creamy; it ties the beef and biscuit together in perfect harmony.
• Au jus gravy mix – For dipping, this savory broth deepens the flavor and gives it that French dip authenticity.

How to Make These Biscuit Beauties

Preheat your oven and get those biscuits ready to transform.

Split each biscuit layer and spread on creamy horseradish. Stack on roast beef and cheese, seal them up, and bake until gloriously golden.

As they bake, whip up the au jus for dipping magic. Once done, brush the tops with butter for that finishing touch.

Biscuit Tips & Savory Switch-Ups

For the best seal, pinch the biscuit edges tightly before baking to keep the cheese from oozing out. Using Grands! Flaky Layers ensures a pull-apart, bakery-style texture that elevates each bite.

Feel free to change up the cheese—pepper jack adds spice, while cheddar brings sharpness. Want extra zing? Add a dash of Dijon mustard to the horseradish layer.

Serving a crowd? These are a hit at parties and tailgates. Double the batch and watch them disappear fast!

Keep ‘Em Fresh: Storing & Reheating Tips

Store leftover biscuits in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for about 10 minutes to restore crispiness.

To freeze, wrap each biscuit individually in foil and store in a zip-top bag. Reheat from frozen at 375°F until warmed through. Keep extra au jus in a small container to reheat on the side for that signature dip.

French Dip Biscuits

Delightfully savory and satisfying, these French Dip Biscuits combine the comfort of flaky biscuits with the rich, meaty essence of a traditional French dip. Filled with tender roast beef, creamy horseradish, and melted provolone, then served alongside a hot au jus for dipping, this recipe is a guaranteed crowd-pleaser suitable for gatherings, game days, or a hearty meal at home.

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Ingredients

  

• 8 slices provolone cheese
• 1 lb deli-style roast beef thinly sliced
• 1 1-oz packet au jus gravy mix
• 1 16.3-oz can refrigerated biscuits (8-count)
• 2 Tbsp creamy horseradish sauce or to preferred taste

Instructions

 

• Preheat the oven to 400ºF and line a cookie sheet with parchment paper.
• Split each biscuit into two even layers. Apply a layer of horseradish sauce to each side. On one half of the biscuit layers, place a slice of provolone and a portion of the sliced roast beef. Cover each with its matching biscuit layer and press around the edges to seal firmly. Arrange the assembled biscuits on the lined baking sheet.
• Transfer to the oven and bake for 12 to 15 minutes, or until the tops are a rich golden brown.
• While the biscuits are baking, prepare the au jus gravy according to the instructions provided on the packet.

Notes

A variety of cheeses can be substituted for provolone; pepper jack, cheddar, or white cheddar make excellent alternatives.
For added flavor, brush the warm biscuits with melted butter and a touch of dried parsley after baking.