Baked French Dip Biscuits (Print Version)
# Ingredients:
→ Biscuit Assembly
01 -
1 can (8-count) refrigerated flaky biscuit dough
02 -
450 grams thinly sliced deli roast beef
03 -
160 grams shredded mozzarella or provolone cheese
04 -
1 tablespoon melted butter
05 -
1 teaspoon garlic powder
06 -
1 teaspoon dried parsley (optional)
→ Au Jus Dipping Sauce
07 -
480 milliliters beef broth (preferably low sodium)
08 -
1 tablespoon Worcestershire sauce
09 -
1 teaspoon soy sauce
10 -
1 teaspoon onion powder
11 -
0.5 teaspoon garlic powder
12 -
1 tablespoon butter
13 -
Salt and pepper to taste
# Instructions:
01 -
Preheat oven to 190°C. Lightly grease a muffin tin or line it with parchment liners.
02 -
Separate the biscuit dough and flatten each biscuit into approximately a 10 cm round.
03 -
Place a portion of roast beef in the center of each dough round and top with shredded cheese. Fold the dough around the filling to enclose completely, pinching seams tightly to seal.
04 -
Position each filled biscuit seam-side down into muffin tin cavities or on a lined baking sheet. Brush each with melted butter, then sprinkle with garlic powder and parsley.
05 -
Bake for 15–18 minutes, or until golden and puffed. Remove from oven and allow to cool slightly before serving.
06 -
While biscuits bake, melt butter in a saucepan over medium heat. Add beef broth, Worcestershire sauce, soy sauce, onion powder, and garlic powder. Stir and bring to a gentle simmer.
07 -
Season au jus with salt and pepper. Simmer gently for 5–7 minutes until slightly reduced. Serve warm alongside biscuits for dipping.
# Notes:
01 -
Use deli-style roast beef for best results and avoid overfilling each biscuit to ensure a secure seal.
02 -
Pinch seams thoroughly to prevent cheese from escaping during baking.
03 -
Let biscuits rest a few minutes after baking for optimal texture and ease of handling.
04 -
Employ a muffin tin to help biscuits maintain their shape as they bake.