Here’s the full recipe for French Dip Biscuits:
French Dip Biscuits
😋 😋
Savory Beef and Cheese Biscuit Delights
PREP TIME: 10 minutes
COOKING TIME: 12 minutes
TOTAL TIME: 22 minutes
SERVINGS: 8 BISCUITS
INGREDIENTS:
- 1 (16.3-oz) can refrigerated biscuits (8-count)
- 1 lb thinly sliced deli roast beef
- 2 Tbsp creamy horseradish sauce or to taste
- 8 slices provolone cheese
- 1 (1-oz) packet Au Jus Gravy mix
DIRECTIONS:
- Preheat oven to 400ºF. Line a baking sheet with parchment paper.
- Separate each biscuit into two layers. Spread each layer with horseradish sauce.
- Bottom half of the biscuit layer with a slice of provolone cheese and roast beef. Top the meat and cheese with the remaining biscuit layer and pinch the edges to seal.
- Place on the prepared baking sheet and bake for 12 to 15 minutes, until golden brown.
- While the biscuits are baking, prepare the Au Jus Gravy mix according to the package directions.
- ENJOY!
20 Most Popular Questions and Their Answers:
- Can I use homemade biscuits instead of refrigerated ones?
- Yes, you can use homemade biscuits if you prefer. Just ensure they’re sturdy enough to hold the filling.
- What can I substitute for horseradish sauce?
- You can substitute Dijon mustard or a combination of mayo and hot sauce for a different flavor.
- Can I use a different type of cheese?
- Absolutely! Swiss or cheddar cheese would work well in this recipe too.
- Can I use leftover roast beef instead of deli slices?
- Yes, leftover roast beef can be used. Just ensure it’s thinly sliced for easy assembly.
- How do I prevent the biscuits from getting soggy?
- Preheating the oven and ensuring the roast beef isn’t too wet can help prevent sogginess.
- Can I make these biscuits ahead of time?
- You can assemble the biscuits ahead of time and bake them just before serving for best results.
- What’s the best way to reheat leftovers?
- Reheat leftovers in the oven at 350ºF until warmed through.
- Can I freeze these biscuits?
- Yes, you can freeze them after baking. Reheat them in the oven when ready to eat.
- How long will these biscuits keep in the fridge?
- They’ll keep for up to 3 days in an airtight container in the fridge.
- Can I add caramelized onions to these biscuits?
- Absolutely! Caramelized onions would add a delicious sweetness to the savory flavors.
- What side dishes pair well with French Dip Biscuits?
- French fries, coleslaw, or a side salad would complement these biscuits nicely.
- Can I make these biscuits without cheese?
- Yes, you can omit the cheese if desired, but it adds extra flavor and creaminess.
- Can I use turkey instead of roast beef?
- Yes, sliced turkey can be used as a substitute for roast beef.
- How spicy is horseradish sauce?
- It can vary, but creamy horseradish sauce typically has a mild to medium level of spiciness.
- Can I use a different type of sauce for dipping?
- Absolutely! You can use mustard, BBQ sauce, or even ketchup for dipping.
- How many biscuits does this recipe make?
- This recipe makes 8 biscuits.
- What’s the best way to store leftover Au Jus gravy?
- Store it in an airtight container in the fridge for up to 3 days.
- Can I use other types of meat in these biscuits?
- Yes, you can experiment with different meats like ham or chicken.
- How do I know when the biscuits are done baking?
- They should be golden brown and puffed up when done.
- Can I make mini versions of these biscuits for appetizers?
- Yes, you can use smaller biscuits and less filling to make bite-sized versions for appetizers.
Sure, here are 20 secrets to achieve the perfect French Dip Biscuits:
- Select Quality Ingredients: Choose fresh, high-quality ingredients, including deli roast beef, provolone cheese, and a flavorful horseradish sauce.
- Thinly Slice the Roast Beef: Thinly sliced roast beef ensures easy assembly and even cooking.
- Use Creamy Horseradish Sauce: Opt for creamy horseradish sauce for a smooth and tangy flavor that complements the beef.
- Preheat the Oven: Preheat your oven to the correct temperature to ensure even baking and golden brown biscuits.
- Line the Baking Sheet: Use parchment paper to line the baking sheet for easy cleanup and to prevent sticking.
- Separate Biscuit Layers Carefully: Separate each biscuit into two layers gently to prevent tearing or misshaping.
- Spread Horseradish Sauce Evenly: Spread the horseradish sauce evenly on each biscuit layer for consistent flavor in every bite.
- Layer Ingredients Neatly: Layer the roast beef and cheese neatly on the biscuit halves to ensure even distribution and easy assembly.
- Pinch Biscuit Edges to Seal: Pinch the edges of the biscuit halves firmly to seal in the filling and prevent leakage during baking.
- Choose the Right Cheese: Provolone cheese melts well and adds a deliciously creamy texture to the biscuits.
- Add Flavorful Au Jus Gravy: Prepare the au jus gravy mix according to the package directions for a rich and savory dipping sauce.
- Avoid Overstuffing: Avoid overstuffing the biscuits to prevent them from becoming too bulky and difficult to handle.
- Space Biscuits Evenly on Baking Sheet: Arrange the stuffed biscuits evenly on the baking sheet to ensure even baking and browning.
- Check Doneness Carefully: Keep an eye on the biscuits towards the end of the baking time to prevent them from overcooking.
- Let Biscuits Rest Before Serving: Allow the biscuits to rest for a few minutes after baking to set the filling and make them easier to handle.
- Serve with Warm Au Jus Gravy: Serve the biscuits with warm au jus gravy for dipping to enhance their flavor.
- Garnish for Presentation: Garnish the finished biscuits with chopped parsley or green onions for a pop of color and freshness.
- Serve Immediately: Enjoy the biscuits fresh from the oven while the cheese is still gooey and the biscuits are warm.
- Store Leftovers Properly: Store any leftover biscuits in an airtight container in the refrigerator and reheat them in the oven or microwave before serving.
- Experiment with Variations: Feel free to experiment with different cheeses, sauces, or additional toppings to customize the biscuits to your taste preferences.