Description
Enjoy a comforting and flavorful meal with these Irresistibly Easy Baked French Dip Biscuits. This recipe features soft, warm buttermilk biscuits filled with tender roast beef and melted provolone cheese, accompanied by a rich beef consommé for dipping. Perfect for a quick dinner or casual gathering, these biscuits bring a classic French dip twist with minimal fuss.
Ingredients
Scale
Butter
- 1/2 cup Unsalted Butter (Adds richness and flavor; consider using olive oil for a dairy-free option.)
Biscuits
- 1 package Southern Homestyle Buttermilk Biscuits (8-count; ensure to avoid flaky varieties for better sealing.)
Meat
- 1 pound Deli Roast Beef (Any thinly sliced roast beef will work well.)
Cheese
- 8 slices Provolone Cheese (Swap for mozzarella or Gouda for a different cheese experience.)
Vegetables
- 1 large Yellow Onion (Provides sweetness when caramelized; substitute with shallots for a milder flavor.)
Sauce
- 10.5 ounces Beef Consomme (Traditional dipping sauce; use homemade au jus as an alternative if preferred.)
Other
- 1 large Egg (For a vegan option, substitute with a mixture of plant-based milk and flour.)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper to prevent sticking.
- Caramelize Onions: Peel and thinly slice the yellow onion. In a skillet over medium heat, melt a tablespoon of butter and add the onions. Cook slowly until onions are golden brown and caramelized, about 15 minutes. Stir occasionally to prevent burning. Remove from heat and set aside.
- Prepare Biscuits: Separate the biscuit dough into 8 individual biscuits. Using your hands, gently press and flatten each biscuit into a small circle about 4-5 inches in diameter.
- Assemble Biscuits: On half of each flattened biscuit circle, layer slices of roast beef, caramelized onions, and a slice of provolone cheese. Leave a small border around the edges for sealing.
- Seal Biscuits: Brush the edges of the biscuit dough with beaten egg to act as a glue. Fold the other half of the biscuit over the filling to form a half-moon shape. Press the edges firmly with a fork or your fingers to seal in the filling completely. Place the sealed biscuits on the prepared baking sheet.
- Brush and Bake: Brush the tops of the biscuits with the remaining beaten egg to achieve a golden brown finish. Bake in the preheated oven for 15-17 minutes or until biscuits are puffed and golden brown.
- Warm Consommé: While the biscuits bake, gently heat the beef consommé on the stovetop until warm but not boiling. Keep warm for serving.
- Serve: Remove biscuits from the oven and let cool slightly. Serve the biscuits hot with warm beef consommé on the side for dipping.
Notes
- For a dairy-free version, use olive oil instead of butter and a plant-based cheese substitute.
- Use thinly sliced deli roast beef to ensure easy folding and a tender bite.
- Caramelizing onions adds sweetness and depth; you can substitute shallots for a milder flavor.
- Try different cheeses like mozzarella or Gouda for a unique taste.
- The beef consommé can be replaced with homemade au jus for a richer flavor.
- If you want to make this recipe vegan, substitute the egg wash with a mixture of plant milk and flour, use vegan biscuits, plant-based cheese, and vegetable broth instead of beef consommé.
