Baked French Dip Biscuits!!!

3) Assemble the Biscuits (8–10 minutes)

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment.
2. Flatten: Open biscuit cans. Working one at a time, gently press a biscuit into a 4–5 inch round.
3. Fill: Spread a thin smear of horseradish or Dijon in the center (optional). Layer 1–1½ oz roast beef and a half slice of cheese. Add a teaspoon of onions if using.
4. Seal: Pull dough edges up and over the filling and pinch firmly to seal. Flip seam-side down on the pan.
5. Finish: Brush tops with melted butter; sprinkle seeds + flaky salt if desired.

4) Bake (12–15 minutes)

• Bake on the middle rack until deep golden brown and puffed, 12–15 minutes. Rotate the pan once for even color.
• Let rest 3–5 minutes; the steam finishes the melt.

5) Serve

• Pour hot au jus into small ramekins and serve alongside the warm biscuits. Dip, bite, repeat.

Pro Tips for Success

• Dry components = crisp biscuits. Blot beef and keep onions jammy, not wet.
• Seal like you mean it. If seams open, press them shut and place seam-side down.
• Flavor balance. The au jus should taste a touch salty on its own—it’s for dipping bread.
• Batching for a crowd. Assemble up to 6 hours ahead; cover and refrigerate. Brush with butter just before baking.

Variations

• French Onion Melt: Add a spoon of caramelized onions + Gruyère; finish baked tops with a whisper of grated Parm.
• Mushroom & Thyme (Vegetarian): Swap beef for sautéed sliced mushrooms; make au jus with mushroom stock, a dash of soy, and extra thyme.
• Pepper Jack Kick: Use pepper jack + pickled jalapeños inside; add a pinch of cayenne to the au jus.
• Garlic-Herb Butter: Stir minced parsley and a grated garlic clove into the melted butter before brushing.

Make-Ahead, Storage & Reheat

• Fridge: Cool completely; store up to 3 days. Reheat at 350°F (175°C) for 8–10 minutes.
• Freeze: Freeze baked biscuits on a tray, then bag up to 2 months. Reheat from frozen at 350°F for 15–18 minutes.
• Au jus: Refrigerate up to 4 days; reheat gently. It also freezes well.

Air Fryer Option

• Air fry stuffed biscuits at 350°F (175°C) for 8–10 minutes, flipping once if your model browns unevenly. Work in batches, don’t crowd.

Troubleshooting

• Biscuits split open: Too much filling or weak seal—use less and crimp edges firmly.
• Soggy bottoms: Pan was crowded or filling was wet—space them out and blot beef.
• Bland au jus: Reduce a few more minutes; add a splash of Worcestershire or soy to sharpen.

Approximate Nutrition (per biscuit, with cheese, without onions)

• Calories: ~230
• Protein: ~11 g
• Carbs: ~20 g
• Fat: ~12 g
  (Will vary with dough and cheese choice.)

Serving Ideas

Pile on a platter with ramekins of au jus, plus sides like a crisp dill pickle salad, roasted green beans, or a simple arugula + lemon salad. Perfect for game day, potlucks, or a cozy movie night.

Enjoy your Baked French Dip Biscuits—easy to make, impossible to stop eating!