Baked French Dip Biscuits are a cozy comforting twist on the classic French dip sandwich

Growing up in the Midwest, Sunday dinners were always a special tradition. These biscuits bring back those warm, comforting memories with their buttery dough, melty cheese, and tender roast beef. Whether you’re hosting friends or treating yourself after a long day, these will absolutely hit the spot.Pair these biscuits with a crisp green salad or roasted vegetables if you want something lighter to balance the richness. Feeling indulgent? Serve them alongside fries or onion rings. A bowl of hot vegetable soup or a fresh fruit salad also works wonderfully. And whatever you do—don’t skip the warm au jus for dipping. It takes them from delicious to unforgettable.Baked French Dip BiscuitsServings: 8Ingredients1 can (16.3 oz) refrigerated biscuit dough8 slices deli roast beef8 slices provolone cheese1/4 cup butter, melted1 tablespoon Worcestershire sauce1 teaspoon garlic powder1 teaspoon onion powder1/2 teaspoon dried thyme1/2 teaspoon dried rosemary1/2 teaspoon salt1/2 teaspoon black pepper1 cup beef broth (for dipping)DirectionsPreheat your oven to 350°F (175°C).Separate the biscuit dough into 8 pieces and gently flatten each one with your hands.Add a slice of roast beef and a slice of provolone to the center of each biscuit.Fold the dough over the filling and pinch to seal, forming a ball.Place the stuffed biscuits seam-side down in a greased baking dish.In a small bowl, whisk together the melted butter, Worcestershire sauce, garlic powder, onion powder, thyme, rosemary, salt, and pepper.Brush the seasoned butter generously over the tops of the biscuits.Bake for 20–25 minutes, or until golden brown and fully cooked.While they bake, warm the beef broth in a saucepan to use as au jus.Serve the biscuits hot with the warm broth for dipping.Variations & TipsAdd heat: tuck in jalapeño slices or a splash of hot sauce.Switch your cheese: Swiss, cheddar, or pepper jack all work great.Vegetarian version: substitute sautéed mushrooms and onions for the roast beef.Make-ahead: assemble the biscuits earlier in the day and refrigerate until baking time.