Dive into these delightful French Dip Biscuits, packed with succulent roast beef, tangy horseradish, and rich provolone cheese, all hugged within fluffy biscuit layers. Paired perfectly with a warm side of au jus, this dish is comfort food transformed into finger-food heaven.
So, there I was, reminiscing about that unforgettable summer in Paris, when my kitchen adventures met a bit of French inspiration. You see, during that summer, I often found myself in these quaint bistros, seated in the corner with a French dip sandwich in hand. The harmonious balance of roast beef, cheese, and the rich au jus had me. Fast forward to my kitchen in the ‘burbs: it was game night, and I desperately wanted that same flavor but with a twist. Cue the light bulb moment! Why not combine it with everyone’s beloved biscuit? The birth of the French Dip Biscuit was serendipitous, combining Parisian flair with the homely comfort of fresh-baked biscuits, ensuring our game nights would never be the same again.
Why You’ll Love French Dip Bicuits:
Let’s get into the crux of why these French Dip Biscuits are the bee’s knees! Firstly, they’re an amalgamation of beloved comfort foods – warm biscuits and the timeless French dip. Secondly, these bad boys make a versatile treat. Hosting a soiree? Tailgating? Plopping in front of the telly for a movie night? They’ve got you covered. And the pièce de résistance? The layering. Yes, every bite guarantees a flirtation of flavors – the zest of horseradish, the melt-in-your-mouth roast beef, and creamy provolone, all doused in a rich au jus when you take a dip. It’s a party in your mouth!
Ingredients Notes For French Dip Bicuits
Now, let’s chat details.
For the biscuits, opting for the refrigerated ones saves you time, but if you’re feeling like a master chef, go homemade!
When choosing your roast beef, deli-sliced is preferred for its thinness and ease. However, if you’ve recently made a roast dinner and have leftovers, slice ’em thin and toss them in.
For the horseradish, adjust based on how much you want your taste buds to dance – or hop, depending on your spice tolerance.
Provolone cheese gives it a smooth and creamy bite, but if you’re more Team Swiss or Team Mozzarella, switch it up.
As for the au jus gravy mix, it’s available in most grocery stores, but you can always use a homemade recipe if you’re inclined.
Easy-to-Follow Steps Alright, biscuit bosses, let’s roll up those sleeves.
- Start by heating up that oven to a toasty 400ºF and making sure your baking sheet is all jazzed up with parchment paper.
- Next, those biscuits are going to be the cozy blanket for our fillings. Gently separate them into two layers.
- Now for the fun part! Spread a dollop of horseradish sauce on each biscuit layer. But wait, there’s more! Lay down a slice of provolone cheese and some of that delish roast beef on half of them. Now, cap it off with the other biscuit half, making sure to pinch the edges like you’re sealing a secret inside.
- Pop them onto your prepared baking sheet and into the oven they go. 12-15 minutes should do the trick, or until they’ve achieved that irresistible golden brown hue.
- While they’re baking, whisk up that au jus gravy. Follow the packet instructions – it’s a cinch.
So, you’ve made more biscuits than you can handle? No worries, they store like a dream! Once cooled, pop them into an airtight container and refrigerate for up to 3 days. For a longer storage solution, you can freeze them for up to a month. Just reheat in the oven when the craving strikes!
Variations and Substitutions:
The world is your oyster… or in this case, biscuit. Switch out roast beef for turkey or ham. Not a horseradish fan? Mustard or mayo can swoop in as replacements. Play around with cheeses – maybe a spicy pepper jack or a smoky gouda. And if you’re feeling extra fancy, add some caramelized onions or sautéed mushrooms to the mix. The biscuit is your canvas, paint it with your favorite flavors!
French Dip Bicuits
- 1 can 16.3 oz of refrigerated biscuits (comprising 8 individual biscuits)
- 1 pound of deli-sliced roast beef of superior quality
- 2 tablespoons of refined horseradish sauce adjust as per taste preference
- 8 slices of provolone cheese
- 1 packet 1 oz of Au Jus Gravy mix
- Initiate by preheating the oven to a temperature of 400ºF. Meanwhile, line a baking tray with high-quality parchment paper for optimal baking conditions.
- Proceed by delicately separating each biscuit into two distinct layers. On each layer, apply a measured amount of the horseradish sauce. On half of these biscuit layers, position a slice of the provolone cheese followed by the roast beef. Subsequently, cover the meat and cheese preparation with the remaining biscuit layers. Ensure that the edges are meticulously pinched to encapsulate the filling. Place these assembled biscuits on the previously prepared baking tray.
- Transfer the baking tray to the preheated oven and allow the biscuits to bake for a duration ranging from 12 to 15 minutes. The optimal indication of readiness is a golden-brown appearance on the surface of the biscuits.
- In the interim, while the biscuits are undergoing the baking process, prepare the Au Jus Gravy. Ensure strict adherence to the directions provided on the packaging of the mix for optimal results.