Baked French Dip Biscuits (Print View)
Flaky biscuits stuffed with roast beef and provolone, brushed with herbed butter and served with rich dipping broth.
# What You'll Need:
→ Dough & Fillings
01 -
460 g refrigerated biscuit dough
02 -
8 slices deli roast beef
03 -
8 slices provolone cheese
→ Butter Mixture
04 -
60 ml unsalted butter, melted
05 -
15 ml Worcestershire sauce
06 -
5 ml garlic powder
07 -
5 ml onion powder
08 -
2.5 ml dried thyme
09 -
2.5 ml dried rosemary
10 -
2.5 ml salt
11 -
2.5 ml ground black pepper
→ Dipping Broth
12 -
240 ml beef broth
# Directions:
01 -
Set oven to 175°C and grease a suitable baking dish.
02 -
Divide biscuit dough into 8 pieces and gently flatten each to form disks.
03 -
Place 1 slice of roast beef and 1 slice of provolone cheese onto each flattened dough round.
04 -
Fold dough edges over filling and pinch firmly to seal, creating a ball.
05 -
Transfer filled biscuits, seam side down, into the prepared baking dish.
06 -
In a small bowl, combine melted butter, Worcestershire sauce, garlic powder, onion powder, thyme, rosemary, salt, and pepper.
07 -
Generously coat tops of biscuits with flavoured butter mixture.
08 -
Bake for 20 to 25 minutes or until biscuits are deeply golden and cooked through.
09 -
While biscuits bake, gently heat beef broth in a small saucepan over medium heat until hot.
10 -
Serve biscuits warm with hot beef broth alongside for dipping.
# Notes:
01 -
Ensure edges are sealed well to prevent cheese from leaking during baking.