Pin it
I've gotta tell you about our family's new favorite—French Dip Biscuits! These came to life during a stormy weekend when I wanted comfort food but was too lazy to go out. They wrap up all the good stuff from a French dip sandwich inside puffy, golden biscuits. My little ones nicknamed them 'dunking pockets,' and now they beg for them every Saturday lunch!
What Makes These So Special
Ever made something so easy yet everyone thinks you spent hours in the kitchen? That's these biscuits for you! Each mouthful gives you soft, airy dough, juicy roast beef, gooey cheese, and that zingy horseradish that makes everything taste better. And don't get me started on that dipping broth. My hubby was caught slurping the leftover au jus straight from the bowl last week!
Stuff You'll Need
- Biscuits: The tubes from the store work great when you're in a hurry, but making your own takes these to another level!
- Roast Beef: Ask for it paper-thin at the deli counter and they'll sort you out.
- Horseradish: Go easy at first, you can always bump up the heat later!
- Provolone: It turns perfectly gooey, though any cheese that melts well can work too.
- Au Jus Mix: My go-to trick for saving time without losing flavor!
How To Pull These Together
- Get Ready
- Heat that oven and line your tray. The parchment isn't just about easy cleanup it also helps your biscuits turn that perfect golden color!
- Build Your Masterpieces
- Time to get creative with your layers. Stack everything just so, and always be generous with the cheese!
- Into The Oven
- Slide your creation in and wait for your house to fill with amazing smells.
- Broth Is Everything
- While they're cooking, mix up that au jus you'll want plenty for dunking!
Saving For Later
On the rare chance you don't finish them all right away, these little bundles keep great in the fridge. To bring back their magic, warm them in the oven for that crispy exterior. You can use the microwave if you're really hungry, but trust me, the oven brings them back to life much better.
Shake Things Up
- Swap Your Proteins: We tried these with leftover holiday turkey and they were incredible!
- Different Condiments: My kid likes them better with honey mustard instead of horseradish.
- Cheese Options: Want some heat? Pepper jack makes these pretty exciting.
- Hidden Extras: Sometimes I tuck in some slow-cooked onions and it's absolutely divine!
- Go Fruity: We now always make ham and apricot ones as part of our Easter spread.
Things People Ask Me
Folks always want to know the same stuff! Yes, your family's old biscuit recipe will work perfectly here. You can use gravy if you don't have au jus mix. And for busy folks, you can put everything together ahead of time just wait to bake them until right before eating.
Tricks I've Learned
After whipping these up dozens of times, I've figured out what works best! Let your ingredients sit out a bit first so they cook more evenly. Make sure to pinch those edges really well unless you want cheese running all over your oven! And brushing butter on top before baking? That's how you get that gorgeous golden color.
Ready To Eat
These taste amazing fresh out of the oven with plenty of jus for dunking. We love offering them during football games with individual dipping cups it looks fancy but isn't fussy at all. For a proper dinner, we add a simple green salad and call it done. Just watch everyone's eyes light up when these hit the table!
Pin it
Frequently Asked Questions
- → What's the easiest way to pull apart biscuit layers?
- You can slowly separate the biscuits along their natural seam. Or, a serrated knife works fine to carefully slice them open.
- → Can I prep these biscuits in advance?
- Sure, make and chill them before baking. Au jus reheats great too, so you’re good to go when ready!
- → Which roast beef cut is ideal here?
- Go for thin deli slices, preferably medium-rare, as they’re juicy and won’t dry out when baked.
- → Is freezing these an option?
- You can freeze them before baking, but fresh gives better texture. Wrap each biscuit tightly and thaw before cooking.
- → What’s good instead of horseradish sauce?
- Try Dijon mustard or garlic aioli! They’re creamy and flavorful options you don't wanna leave out.