French Dip Biscuits (Now with Homemade Biscuits, So Nobody Yells at Me)
If you were here last fall, you probably remember when I went VIRAL for my French Dip Biscuits. And if you were really here, you might also remember the outrage over my use of refrigerated biscuit dough. The way people came for me, you would have thought I personally offended their great-great-grandma’s baking legacy.
So, because I love chaos (and also delicious food), I’m back with an upgraded version—featuring my super easy, from-scratch biscuit recipe. Yes, I could have let the haters win, but I’d rather give you options. Want to use canned biscuits? Go for it. Want to flex your biscuit-making skills? I got you.
Why You’ll Love This Recipe
✔️ Juicy, fall-apart beef – We’re using chuck roast, aka the king of slow-cooked goodness.
✔️ Rich, flavorful au jus – This is what makes a French Dip, well… French Dippy.
✔️ Flaky, buttery biscuits – Homemade or store-bought, they are perfect for soaking up that gravy.
✔️ No judgment zone – No matter which biscuit route you take, I support you.
What You’ll Need
- Beef: A boneless chuck roast (2.5-3 lbs) because we want that melt-in-your-mouth texture.
- Flavor Boosters: Onion, Worcestershire sauce, thyme, and paprika—aka the squad that makes this roast pop.
- Stock: Half a box of veggie stock (make sure it’s the good stuff with real flavor).
- Gravy Magic: Pan drippings + a cornstarch slurry = silky, beefy perfection.
- Biscuits: Your call—homemade if you’re feeling fancy, canned if you’re feeling efficient.
Let’s Get Cooking!
1️⃣ Start with the roast. Season it like it’s the main character (you can sear it on all sides, but sometimes I skip searing). Throw it in the oven with the onion, stock, Worcestershire sauce, thyme, and paprika. Let it do its thing at 325 for 3-4 hours).
2️⃣ Shred the beef. It should basically fall apart when you look at it. Strain the liquid because we’ll be using that goodness for the au jus.
3️⃣ Make the gravy. Take those flavorful pan drippings, whisk in a cornstarch slurry, and simmer until thickened. This is where the magic happens.
4️⃣ Bake your biscuits. If you’re using homemade biscuits, congrats, you’re fancy. If you’re using canned biscuits, congrats, you’re practical. Either way, you win.
5️⃣ Assemble like a pro. Slice a biscuit in half, pile on the juicy beef, and drizzle with gravy. Dip it in the au jus and prepare to ascend to flavor heaven.
Final Thoughts
If you were part of the Biscuit Discourse 2024™, I hope this recipe brings us all back together. Whether you go homemade or stick with the trusty refrigerated ones, this French Dip Biscuit is a winner. Now, go make it and prepare for a bite that’s crispy, buttery, juicy, and packed with flavor.
And yes, you’re totally allowed to double-dip.
French Dip Biscuit Melts
Ingredients
For the Roast:
- 2.5-3 Lbs boneless chuck roast
- 1 onion quartered
- 2 cups vegetable stock or half box. preferably flavorful, such as Whole Foods brand
- 1-2 Tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and pepper to taste
For the Gravy:
- Pan drippings from the roast
- 2 Tbsp cornstarch
- 2 Tbsp water adjust for desired thickness
For the Biscuits:
- 1 batch of homemade biscuits or 1 can of refrigerated biscuit dough
Instructions
- Preheat & Prep: Preheat the oven to 375°F. Season the chuck roast generously with salt, pepper, paprika, and thyme.
- Roast the Beef: Place the roast in a Dutch oven or deep baking dish. Add the quartered onion, vegetable stock, and Worcestershire sauce. Cover tightly with a lid or foil and roast for 30 minutes at 375°F.
- Slow Cook: Reduce the oven temperature to 325°F and continue roasting for 3 to 3.5 hours, or until the beef is tender and easily shreddable. (once the roast comes out, if you are making homemade biscuits, get started on those – the link is below).
- Shred & Strain: Remove the roast from the pan and shred the beef. Strain the pan drippings into a saucepan, discarding the onions and any solids.
- Make the Au Jus: Simmer the strained drippings over medium heat for about 5 minutes to reduce slightly. Taste and adjust seasoning with salt and pepper if needed.
- Thicken the Gravy (Optional): In a small bowl, whisk together 2 Tbsp cornstarch and 2 Tbsp water to create a slurry. Slowly add to the simmering drippings, whisking constantly, until the desired thickness is reached.
- Bake the Biscuits: Prepare biscuits according to your chosen recipe or bake the refrigerated biscuit dough as directed on the package.
- Assemble & Serve: Split the warm biscuits, pile on the shredded beef, and drizzle with gravy. Serve with a side of au jus for dipping.
