Can I use homemade biscuit dough instead of canned?

Absolutely! Homemade biscuit dough works wonderfully in this recipe. Just make sure to roll it thin enough to create the pocket for your filling. You may need to adjust baking time slightly, so keep an eye on them as they bake.

What can I substitute for beef consommé?

If you can't find beef consommé, beef broth makes a good substitute. To enhance store-bought broth, simmer it with a bay leaf, some peppercorns, and a splash of Worcestershire sauce for 10 minutes, then strain before serving.

Can I make these ahead for a party?

These are perfect make-ahead party food! Assemble them completely, cover and refrigerate for up to 24 hours before baking. You may need to add 2-3 minutes to the baking time if cooking them straight from the refrigerator.

Why are my biscuits leaking filling during baking?

This usually happens when the edges aren't sealed well enough or if there's too much filling. Make sure to press the edges firmly together and don't overstuff. A fork pressed around the edges can help create a stronger seal.

French Dip Biscuits Recipe

Name: French Dip Biscuits Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 1 large yellow onion, halved and thinly sliced; 1 can (8-count) Southern Homestyle Buttermilk Biscuits, not flaky; 1 pound deli roast beef, thinly sliced; 8 slices provolone cheese, quartered; 1 large egg, beaten; 1 can (10.5 ounces) beef consomme

Description

French Dip Biscuits are a delicious twist on the classic French dip sandwich, featuring tender roast beef, melty provolone cheese, savory caramelized onions, and flaky buttermilk biscuits, all served with warm beef consommé for dipping. These bakery-style pull-apart biscuits are quick, easy, and perfect for a cozy dinner, party snack, or hearty appetizer.

Ingredients

Units Scale

Biscuits & Filling

- 2 tablespoons unsalted butter
- 1 large yellow onion, halved and thinly sliced
- 1 can (8-count) Southern Homestyle Buttermilk Biscuits, not flaky
- 1 pound deli roast beef, thinly sliced
- 8 slices provolone cheese, quartered
- 1 large egg, beaten

For Dipping

1 can (10.5 ounces) beef consomme

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Instructions

Caramelize Onions: In a medium skillet over medium heat, melt the butter. Add the sliced onions and cook, stirring occasionally, until they are soft and lightly browned, about 15 minutes. Set the onions aside once caramelized.
Prepare Biscuits: Preheat the oven to 400°F and line a large baking sheet with parchment paper. Separate each biscuit from the can into two layers, giving you 16 pieces total. Roll each piece to approximately 4 inches wide. Place 8 pieces spaced apart on the baking sheet to serve as the bottom halves.
Fill Biscuits: Evenly distribute the roast beef and caramelized onions over each of the 8 biscuit bottoms. Top each pile with 4 quarter-pieces of provolone cheese, layering them for best melt and coverage. Place the remaining biscuit pieces on top to form sandwiches and press the edges to lightly seal.
Egg Wash: Brush the tops of the assembled biscuit sandwiches with the beaten egg for a golden finish.
Bake Biscuits: Bake in the preheated oven for 15-17 minutes, or until the biscuits are puffed and golden brown.
Heat Consomme: While the biscuits bake, pour the beef consomme into a saucepan. Heat over medium heat until hot, about 3-5 minutes, then pour into small bowls for dipping.
Serve: Serve the warm French Dip Biscuits with the heated beef consomme on the side for dipping. Enjoy!

Notes

You can use an air fryer as an alternative cooking method: Assemble as instructed, and air fry at 350°F for 6-8 minutes in batches.
For extra flavor, add a sprinkle of garlic powder or dried herbs to the onions while cooking.
Swap provolone for Swiss or mozzarella if preferred.
Ensure the biscuit edges are pinched well to prevent filling from leaking out during baking.

Nutrition

Serving Size: 1 biscuit
Calories: 320
Sugar: 4g
Sodium: 875mg
Fat: 17g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 16g
Cholesterol: 53mg