Baked French Dip Biscuits!!!

Crave the comfort of a French dip—gooey cheese, savory beef, dunked in rich au jus—but want it weeknight-easy and shareable? These golden, stuffed biscuits deliver all the drippy, beefy goodness in handheld form. They bake up crisp outside, soft inside, and come with a deeply flavored stovetop au jus (no packet required).

Snapshot

• Yield: 12 stuffed biscuits (serves 6 as a meal, 12 as apps)
• Prep: 20 minutes
• Cook: 25–30 minutes
• Oven: 400°F (200°C)

Ingredients

For the Au Jus (from scratch)

• 2 tbsp unsalted butter
• 1 small yellow onion, thinly sliced
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 2 cups beef stock (low sodium)
• 1 tsp Worcestershire sauce
• 1 tsp soy sauce (or ½ tsp fish sauce for deeper umami)
• ½ tsp dried thyme (or a small fresh sprig)
• 1 bay leaf
• ½ tsp black pepper
• Salt to taste
• Optional: 2–3 tbsp dry sherry or cooking wine (adds steakhouse depth)

For the Biscuits & Filling

• 2 cans flaky refrigerated biscuit dough (8-count each; you’ll use 12 biscuits and have a few extras)
• 12 slices provolone or Swiss cheese (halved if large)
• 12–14 oz very thin-sliced deli roast beef (or leftover roast beef, shaved)
• 1 small onion, caramelized (optional but recommended; see Tip)
• 2 tbsp prepared horseradish or Dijon mustard (optional spread)
• 2 tbsp melted butter (for brushing)
• Sesame or poppy seeds + pinch of flaky salt (optional topping)

Ingredient swaps:
• Crescent dough works; pinch seams before filling.
• Cheese: Gruyère, Monterey Jack, or mozzarella.
• Stock: chicken stock + extra soy/Worcestershire in a pinch.

Equipment

Sheet pan, parchment, small saucepan, pastry brush, ramekins for dipping.

Step-by-Step Method

1) Build a Real Au Jus (10–15 minutes)

1. Sweat aromatics: Melt butter in a small saucepan over medium heat. Add sliced onion with a pinch of salt; cook 5–7 minutes until soft and lightly golden.
2. Bloom flavor: Stir in garlic for 30 seconds, then tomato paste for 1 minute until brick red and fragrant.
3. Deglaze: Add sherry (if using) and scrape up any browned bits. Let it reduce by half.
4. Simmer: Add beef stock, Worcestershire, soy, thyme, bay leaf, and pepper. Simmer 8–10 minutes to reduce slightly.
5. Strain & season: Strain into a heatproof bowl or measuring cup. Taste and adjust salt. Keep warm.

2) Prep the Filling (2 minutes)

• Pat roast beef dry with paper towels (helps avoid soggy biscuits).
• If using caramelized onions, have them cooled to room temp.

Quick caramelized onion tip: Slice 1 onion, cook low and slow in 1 tbsp butter + pinch of salt for 15–20 minutes until jammy. A splash of water helps deglaze if it browns too fast.

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