French Dip Biscuit Bombs are small, hot pockets filled with roast beef and cheese. They bake fast and taste like a mini sandwich. They work well for snacks, parties, or a quick meal. If you like warm, savory sides, try a simple French onion soup rice as a dip or side with them.
Why make this recipe
- They are quick to make with ready biscuit dough.
- They please a group and are easy to hold and eat.
- The mix of beef, cheese, and butter makes a rich, tasty bite.
How to make French Dip Biscuit Bombs
- Follow the biscuit package for oven temperature.
- Line a baking sheet with parchment paper.
- Mix melted butter, garlic powder, dried parsley, salt, and pepper in a bowl.
- Open the biscuit can and separate the biscuits.
- Flatten each biscuit gently with your hands.
- Put one slice of roast beef and one slice of provolone in the center of each flattened biscuit.
- Fold the biscuit edges up and pinch them closed so the filling stays inside.
- Put the sealed biscuits on the prepared baking sheet.
- Brush the tops with the herb-butter mix so they brown and smell good.
- Bake them until the biscuits turn golden brown and the cheese melts.
You can also serve them with a warm side like French onion soup rice recipe for extra flavor.
Ingredients :
- 1 can of refrigerated biscuit dough
- 1 pound of roast beef, sliced
- 8 ounces of provolone cheese, sliced
- 1/4 cup of butter, melted
- 1 teaspoon of garlic powder
- 1 teaspoon of dried parsley
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- Au jus for dipping
Directions :
- Preheat the oven according to the biscuit dough package instructions.
- Prepare a baking sheet with parchment paper.
- In a bowl, mix the melted butter with garlic powder, dried parsley, salt, and pepper.
- Open the biscuit dough and separate into individual biscuits.
- Flatten each biscuit and place a slice of roast beef and a slice of provolone cheese in the center.
- Fold the edges of the biscuit over the filling and pinch to seal.
- Place the sealed biscuits on the prepared baking sheet.
- Brush the tops with the herb-butter mixture.
- Bake according to package instructions, or until the biscuits are golden brown.
- Serve warm with au jus for dipping.
How to serve French Dip Biscuit Bombs
Serve them hot on a plate with small bowls of au jus for dipping. They go well with a simple salad or roasted vegetables. Use toothpicks for easy party servings. Let guests dunk each bomb into the hot au jus for the full French dip taste.
How to store French Dip Biscuit Bombs
Cool fully before storing. Put leftovers in an airtight container and keep them in the fridge for up to 3 days. Reheat in a 350°F oven for 8–10 minutes to keep the crust crisp. You can also freeze the unbaked sealed bombs on a tray, then move to a freezer bag; bake from frozen adding a few extra minutes.
Tips to make French Dip Biscuit Bombs
- Press biscuits thin so you can fold them easily.
- Don’t overfill; a thin layer of beef and one cheese slice works best.
- Seal edges well to stop leaks while baking.
- Brush with butter mix for good browning and extra flavor.
- Warm the au jus before serving for best dipping.
Variation
- Swap provolone for Swiss or mozzarella for a different melt.
- Add a dab of horseradish sauce or mustard inside for a spicy kick.
- Use small slider buns instead of biscuits if you prefer.
- Try shredded beef or thinly sliced turkey as alternate fillings.
FAQs
Q: Can I use frozen biscuits?
A: Use refrigerated biscuit dough as the recipe says. If you use frozen dough, follow thawing instructions first.
Q: Can I make these ahead?
A: Yes. Seal the bombs, freeze on a tray, then bag them. Bake from frozen and add a few minutes to the bake time.
Q: How do I reheat leftovers without getting soggy?
A: Reheat in a preheated oven at 350°F for 8–10 minutes. A toaster oven works well to keep them crisp.
Q: Can I use deli roast beef?
A: Yes. Thin deli roast beef works fine and is easy to fold into the biscuits.
Conclusion
For a tested take on French dip biscuits, you can compare ideas with this version from Plain Chicken’s French Dip Biscuits. For more variations and tips from another source, see I Am Homesteader’s French Dip Biscuits.
French Dip Biscuit Bombs
Ingredients
Biscuit Ingredients
- 1 can refrigerated biscuit dough
- 1 pound roast beef, sliced Thinly sliced deli roast beef can be used.
- 8 ounces provolone cheese, sliced Swiss or mozzarella can be used as alternatives.
- 1/4 cup butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- to taste Au jus for dipping Warm au jus is recommended for best flavor.
Instructions
Preparation
- Preheat the oven according to the biscuit dough package instructions.
- Prepare a baking sheet with parchment paper.
- In a bowl, mix melted butter with garlic powder, dried parsley, salt, and pepper.
- Open the biscuit dough and separate it into individual biscuits.
- Flatten each biscuit and place a slice of roast beef and a slice of provolone cheese in the center.
- Fold the edges of the biscuit over the filling and pinch to seal.
- Place the sealed biscuits on the prepared baking sheet.
- Brush the tops with the herb-butter mixture.
Baking
- Bake according to package instructions, or until the biscuits are golden brown.
- Serve warm with au jus for dipping.