You love French dip sandwiches. You love biscuits. But who has time to slow-roast beef and whip up dough from scratch?
Not you. That’s why French Dip Biscuits exist—a cheesy, savory, dunkable masterpiece that takes 30 minutes, one bowl, and zero patience. Imagine pillowy biscuits stuffed with roast beef, Swiss cheese, and au jus for dipping.
Now stop imagining and make them. Your future self (and your hangry family) will thank you.
Why This Recipe Slaps
This isn’t just another biscuit recipe. It’s a flavor bomb disguised as comfort food.
The combo of tender roast beef, melty Swiss, and buttery biscuit dough is stupidly good. The au jus? Chef’s kiss.
Plus, it’s idiot-proof—no fancy techniques, no weird ingredients. Just greatness in every bite.
Ingredients You’ll Need
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 cup cold butter, cubed
- 3/4 cup milk
- 1 cup shredded Swiss cheese
- 1/2 lb deli roast beef, chopped
- 1 packet au jus mix (plus water for preparing)
How to Make French Dip Biscuits (Step-by-Step)
- Preheat your oven to 425°F. No, 400°F won’t cut it. We need crispy edges.
- Mix dry ingredients. Flour, baking powder, garlic powder, onion powder—toss them in a bowl like you mean it.
- Cut in the butter. Use a pastry cutter or your fingers until it looks like crumbly sand.Pro tip: Cold butter = flaky biscuits.
- Add milk and stir. Don’t overmix. Lumpy dough is good dough.
- Fold in cheese and roast beef. This is where the magic happens.
- Scoop onto a baking sheet. Use an ice cream scoop for even biscuits. No perfectionism needed.
- Bake for 12-15 minutes. Golden brown = done.No, you can’t eat them yet.
- Prepare au jus. Follow the packet instructions. Or don’t—we’re not the police.
How to Store These Bad Boys
Let biscuits cool completely, then stash them in an airtight container for up to 3 days. Reheat in the oven (not the microwave—unless you like soggy sadness).
Freeze for up to a month. Thaw and reheat when cravings strike.
Why You Should Make These Immediately
- Speed: 30 minutes start to finish. Faster than DoorDash.
- Versatility: Breakfast, lunch, drunk snack—you decide.
- Crowd-pleaser: Picky kids, hungry partners, your weird aunt—everyone wins.
Common Mistakes to Avoid
- Overmixing the dough. Tough biscuits = sadness.
- Using warm butter. Cold butter = flaky layers.Science.
- Skipping the au jus. It’s in the name, people.
Swaps and Subs (Because Life Happens)
- No Swiss cheese? Try provolone or mozzarella.
- Vegetarian? Swap roast beef for sautéed mushrooms.
- Gluten-free? Use a 1:1 GF flour blend. IMO, it works.
FAQs
Can I use canned biscuits instead?
Sure, if you enjoy disappointment. Homemade dough tastes 10x better, but we won’t judge.
What if I don’t have au jus mix?
Make a quick substitute: beef broth + a splash of Worcestershire sauce + garlic powder.
Simmer. Boom.
Can I add onions?
Caramelized onions would be chef’s kiss. Just don’t overstuff the biscuits.
Why are my biscuits dense?
You overmixed the dough or measured flour wrong.
Spoon flour into the measuring cup—don’t scoop.
Final Thoughts
French Dip Biscuits are the lazy cook’s secret weapon. They’re easy, delicious, and guaranteed to impress (or at least shut up hungry complainers). Make them.
Eat them. Dunk them. Repeat.
FYI, you’re welcome.
