French Dip Biscuits

French dip sandwiches have long enjoyed a place of honor in American cuisine, cherished for their rich flavors and satisfying combination of tender meat and savory broth. This beloved classic, originating from the early 20th century in Los Angeles, combines thinly sliced beef, typically served on a crusty roll, with a side of flavorful au jus for dipping. Its popularity has only grown over the years, becoming a staple in delis, restaurants, and homes alike. But what if we could take this comforting dish and give it a delightful twist?

Discover a delicious twist on a classic favorite with Savory French Dip Biscuits! This recipe transforms the iconic French dip sandwich into flaky, buttery biscuits, filled with tender slow-cooked beef and served with rich au jus for dipping. Perfect for family dinners, game day, or cozy nights in, these biscuits combine comfort and flavor in every bite. Experience the joy of homemade goodness with this easy, satisfying dish! #FrenchDip #Biscuits #ComfortFood #Recipe #CookingAtHome #SavoryDelights

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Ingredients

For the Biscuits:

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/4 cup cold unsalted butter, cubed

1 cup buttermilk

For the Beef:

1 pound beef roast (such as chuck or rounds)

4 cups beef broth

1 onion, sliced

3 cloves garlic, minced

2 teaspoons Worcestershire sauce

1 teaspoon dried thyme

Salt and pepper to taste

For the Au Jus:

1 cup beef broth (from the pot)

1 tablespoon soy sauce

1 teaspoon cornstarch (optional, for thickening)

For Serving:

Sliced provolone cheese

Fresh parsley, chopped (for garnish)

Instructions

Prepare the Beef:

- In a slow cooker, place the beef roast, sliced onion, minced garlic, beef broth, Worcestershire sauce, thyme, salt, and pepper. Cook on low for 8 hours or high for 4 hours until the beef is tender and easy to shred.

Make the Biscuits:

- Preheat your oven to 450°F (232°C).

- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

- Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs.

- Stir in the buttermilk until just combined. Do not overmix.

- Turn the dough out onto a lightly floured surface and gently knead for a few seconds until it comes together. Pat it into a rectangle about 1 inch thick.

- Cut out biscuits using a biscuit cutter or a glass. Place them on a baking sheet lined with parchment paper.

Bake the Biscuits:

- Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown.

- Remove from the oven and let cool slightly.

Prepare the Au Jus:

- In a small saucepan, combine 1 cup of the broth from the slow cooker with soy sauce. Bring to a simmer. If you prefer a thicker sauce, whisk cornstarch with a little water and add it to the broth, cooking until thickened.

Assemble the French Dip Biscuits:

- Slice the warm biscuits in half. Place a portion of shredded beef on the bottom half of each biscuit. Top with a slice of provolone cheese.

- Place the biscuit tops back on and serve immediately with a side of au jus for dipping.

Garnish:

- Sprinkle freshly chopped parsley over the assembled biscuits for added flavor and presentation.

Prep Time: 30 minutes | Total Time: 8 hours 45 minutes | Servings: 8 biscuits