Baked French Dip Biscuits
A delightful twist on a classic dish, featuring buttery biscuits filled with savory roast beef and melted cheese, perfect for any occasion.
Ingredients
Biscuit Base
- 2 cups all-purpose flour (fine and versatile for optimal biscuit texture)
- 1 tablespoon baking powder (to give a delightful rise)
- 1/2 teaspoon salt (to enhance all the flavors)
- 1/2 cup unsalted butter, cold and cubed (for that rich, creamy taste)
- 3/4 cup milk (to keep the biscuits moist and tender)
Filling
- 1 lb roast beef, sliced thinly (juicy and flavorful)
- 1 cup shredded provolone or mozzarella cheese (creamy and melty)
- 1/4 cup beef broth (rich and savory)
- 1 teaspoon Worcestershire sauce (for depth of flavor)
- 1/2 teaspoon garlic powder (to add an aromatic touch)
- Salt and pepper to taste (for seasoning)
Au Jus
- 1 cup beef broth (for au jus, flavorful and warm)
- 1 teaspoon Worcestershire sauce (for au jus, enhancing flavor)
- 1/2 teaspoon garlic powder (for au jus, providing aroma)
- Salt and pepper (for au jus, adjusting to preference)
Instructions
Preparation
- Preheat your oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt until well combined.
- Add the cold, cubed butter to the flour mixture and cut it in using a pastry cutter or your fingers until it resembles coarse crumbs.
- Pour in the milk and stir gently until just combined. Avoid over-mixing.
- Turn the dough out onto a floured surface, gently knead a few times, then roll it to about 1/2-inch thickness.
- Cut out circles of dough using a biscuit cutter or glass.
Filling
- In a bowl, combine the sliced roast beef, shredded cheese, beef broth, Worcestershire sauce, garlic powder, salt, and pepper; mix well.
Assembly
- On the baking sheet, place half of the biscuit rounds, fill them with the beef mixture, and top with the remaining rounds.
- Press the edges to seal and bake for 20-25 minutes until golden brown.
Au Jus
- For the au jus, combine the specified ingredients in a small saucepan and heat until warmed through.
Serving
- Serve warm with the au jus for dipping.
Notes
Chill the butter to ensure flaky biscuits. Do not overmix the dough. Consider making your own au jus for better freshness. You can also replace all-purpose flour with whole-wheat flour or substitute turkey or chicken for a leaner option.