Easy French Dip Biscuits with Au Jus (Print version)
Flaky biscuit sandwiches stuffed with roast beef, provolone, and horseradish Dijon sauce, baked until golden and served with warm au jus.
# Ingredients:
For the biscuits
01 -
1 (16.3 oz / 462 g) can refrigerated flaky-layer biscuits, 8 count
02 -
1/4 cup (55 g) mayonnaise
03 -
2 tablespoons Dijon mustard
04 -
1 tablespoon prepared horseradish, optional
05 -
1/4 teaspoon garlic powder
06 -
1/4 teaspoon black pepper
07 -
1 lb (450 g) thinly sliced deli roast beef
08 -
8 slices provolone cheese, torn to fit
09 -
2 tablespoons unsalted butter, melted
For the au jus
10 -
1 (1 oz / 28 g) packet au jus gravy mix
11 -
Water as directed on packet, usually 2 cups (480 ml)
12 -
1 teaspoon Worcestershire sauce, optional
# Instructions:
01 -
Preheat the oven to 375°F. Line a large baking sheet with parchment paper or lightly grease it.
02 -
In a small bowl, stir together mayonnaise, Dijon mustard, horseradish, garlic powder, and black pepper until smooth.
03 -
Separate each biscuit into 2 thinner layers. Press the bottom layers slightly wider, spread with a small spoonful of the sauce, then top with folded roast beef and provolone.
04 -
Place the biscuit tops over the filling and pinch the edges closed. Set each biscuit seam-side down on the prepared baking sheet.
05 -
Brush the tops with melted butter. Bake for 16-20 minutes, until puffed, golden brown, and cooked through in the center.
06 -
While the biscuits bake, prepare the au jus mix with water according to the packet directions. Stir in Worcestershire sauce if using.
07 -
Let the biscuits rest for 3 minutes, then serve warm with small bowls of hot au jus for dipping.
# Good to know:
01 -
Best served warm right after baking.
02 -
Assembled biscuits can be refrigerated for a few hours before baking.
03 -
Store leftover au jus separately from the biscuits.