An ingenious fusion of classic French dip flavors encased in buttery, flaky biscuits.
Ingredients
Scale:
2 cans (16.5 oz each) refrigerated biscuit dough
2 cups cooked roast beef, shredded
8 slices provolone cheese
1 cup beef broth
2 tablespoons butter, melted
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
Instructions
Preheat your oven to 375°F (190°C). This ensures your biscuits bake evenly and puff up perfectly.
In a mixing bowl, combine the shredded roast beef with salt, pepper, garlic powder, and onion powder. Mix well to evenly coat the beef with seasoning.
Open the cans of biscuit dough and separate each biscuit. Flatten each biscuit into a disk that is about 4 inches in diameter.
Place a slice of provolone cheese on each biscuit, followed by a generous tablespoon of the seasoned beef. Fold the biscuit over to seal it, pinching the edges to prevent any filling from escaping during baking.
Arrange the sealed biscuit bombs on a baking sheet lined with parchment paper. Brush the tops lightly with melted butter for a golden finish.
Bake in the preheated oven for 15-20 minutes or until golden brown and cooked through. Keep an eye on them to avoid overbaking.
While the biscuit bombs are baking, heat the beef broth in a small saucepan over medium heat until warm. This will serve as your dipping sauce.
Once the biscuit bombs are out of the oven, let them cool slightly before serving. Pair them with the warm beef broth for dipping.
