Baked French Dip Biscuits are a delightful twist on the classic French dip sandwich, perfect for a cozy weekend meal or a quick weeknight dinner. Growing up in the Midwest, Sunday dinners were always a big deal in our family, and these biscuits bring back those warm, comforting memories. They’re easy to make and incredibly satisfying, combining the savory flavors of roast beef and melted cheese with the buttery goodness of biscuits. Whether you’re hosting friends or just looking to treat yourself after a long day, these biscuits are sure to hit the spot.

These Baked French Dip Biscuits pair wonderfully with a simple green salad or some roasted vegetables to balance out the richness. If you’re feeling indulgent, serve them with a side of crispy fries or onion rings. For a lighter option, a bowl of vegetable soup or a fresh fruit salad would complement the savory flavors nicely. Don’t forget a small bowl of au jus for dipping, which really elevates the whole experience!

Baked French Dip Biscuits
Servings: 8

Ingredients

. 1 can (16.3 oz) refrigerated biscuit dough
. 8 slices deli roast beef
. 8 slices provolone cheese
. 1/4 cup butter, melted
. 1 tablespoon Worcestershire sauce
. 1 teaspoon garlic powder
. 1 teaspoon onion powder
. 1/2 teaspoon dried thyme
. 1/2 teaspoon dried rosemary
. 1/2 teaspoon salt
. 1/2 teaspoon black pepper
. 1 cup beef broth

Directions

1. Preheat your oven to 350°F (175°C).
2. Separate the biscuit dough into 8 biscuits and flatten each one slightly with your hands.
3. Place a slice of roast beef and a slice of provolone cheese on each biscuit.
4. Fold the edges of the biscuit dough over the filling and pinch to seal, forming a ball.
5. Arrange the filled biscuits seam-side down in a greased baking dish.
6. In a small bowl, mix together the melted butter, Worcestershire sauce, garlic powder, onion powder, thyme, rosemary, salt, and pepper.
7. Brush the butter mixture generously over the tops of the biscuits.
8. Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and cooked through.
9. While the biscuits are baking, heat the beef broth in a small saucepan over medium heat until warm.
10. Serve the biscuits warm with the beef broth on the side for dipping.

Variations & Tips

For a spicier kick, add a slice of jalapeño or a dash of hot sauce inside each biscuit before sealing. You can also experiment with different cheeses like Swiss or cheddar for a different flavor profile. If you’re looking for a vegetarian option, try using sautéed mushrooms and onions in place of the roast beef. To save time during a busy week, you can prepare the biscuits ahead of time and store them in the refrigerator until you’re ready to bake.

Nut and Berry Oatmeal Breakfast Bake

A hearty, nutritious start to your day!

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Ingredients

• 1 cup (130g) oatmeal
• 1 glass (250ml) hot water
• 2 eggs
• 1 glass (120g) natural yogurt
• 3 tbsp sweetener (optional)
• 3 tbsp melted butter (or coconut/olive oil)
• 1 cup walnuts, chopped
• ½ cup almonds, chopped
• 2 tbsp sesame seeds, toasted for 1 min
• Pinch of salt
• 1 tbsp baking powder
• Vanilla essence, a few drops
• 2 tbsp coconut or almond flour
• 1 glass berries (blueberries or preferred)

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Directions ‍

1️⃣ Soak Oats:

Combine oatmeal with hot water in a bowl. Let it sit for 10 minutes.

2️⃣ Mix Wet Ingredients:

Add eggs, yogurt, sweetener (if using), and melted butter. Stir well.

3️⃣ Add Nuts & Seeds:

Mix in chopped walnuts, almonds, and toasted sesame seeds.

4️⃣ Combine Dry Ingredients:

Stir in salt, baking powder, vanilla essence, and coconut/almond flour.

5️⃣ Fold in Berries:

Gently fold the rinsed berries into the mixture.

6️⃣ Bake:

Pour into a greased or parchment-lined baking dish. Bake at 180°C (356°F) for 40-45 minutes until golden brown and set.

7️⃣ Serve:

Let it cool slightly, then slice and enjoy warm or at room temperature!

Perfect for a wholesome breakfast or snack .

Shrimp-Stuffed Avocado Boats

Ingredients

• 2 ripe avocados

• 1/2 lb cooked shrimp, chopped

• 1/4 cup diced red bell pepper

• 1/4 cup diced cucumber

• 2 tbsp chopped cilantro

• 1 tbsp lime juice

• Salt and pepper to taste

Instructions

1. Prepare the Avocados: Cut the avocados in half lengthwise and remove the pits. Scoop out a small amount of the flesh to create a larger cavity for stuffing, if needed. Set aside.

2. Make the Filling: In a medium bowl, combine the cooked shrimp, diced red bell pepper, diced cucumber, chopped cilantro, lime juice, salt, and pepper. Mix gently to combine.

3. Stuff the Avocados: Spoon the shrimp mixture evenly into the cavities of the avocado halves.

4. Serve: Plate the stuffed avocados and serve immediately.

Grilled Panzanella Salad

Ingredients:

• 16 ounces cherry tomatoes (or summer tomatoes of choice), halved or cut into bite-sized pieces

• 1/4 cup + 2 tablespoons olive oil, divided

• 2 tablespoons red wine vinegar

• 1/2 medium red onion, very thinly sliced

• 1 clove garlic, finely chopped or grated

• 12 ounces sourdough, Italian bread, or hearty, crusty bread of choice, cut into 1-inch thick slices

• 1 medium bell pepper, diced into 1/2-inch pieces

• 1/2 seedless cucumber, thinly sliced (half moons or quarters)

• Optional: Big handful fresh basil and/or parsley, finely chopped

• Optional: 1/2 cup shaved Asiago

• Kosher salt & ground black pepper, to taste

Instructions:

1. Prepare the Tomatoes and Onion: In a large bowl, toss the halved cherry tomatoes with 2 tablespoons of olive oil, red wine vinegar, a pinch of salt, and ground black pepper. Add the thinly sliced red onion and garlic, mixing well. Let this sit for about 10 minutes to allow the flavors to marinate.

2. Grill the Bread: Preheat your grill or grill pan over medium-high heat. Brush the bread slices on both sides with 1/4 cup of olive oil and sprinkle with a pinch of salt. Grill the bread for about 2-3 minutes per side, until it’s crispy and golden brown. Once grilled, cut the bread into bite-sized cubes.

3. Grill the Veggies: Toss the diced bell pepper and sliced cucumber with a bit of olive oil, salt, and pepper. Grill the veggies for 3-4 minutes until they’re slightly charred but still crisp-tender. Set them aside to cool.

4. Assemble the Salad: In the bowl with the tomatoes and red onion, add the grilled bread cubes, grilled bell pepper, and cucumber. Toss everything gently to combine.

5. Finish the Salad: If you’re using fresh herbs, sprinkle the basil and/or parsley over the salad, and add the shaved Asiago (if using). Taste and adjust with more salt and pepper, if needed.

6. Serve: Serve the Panzanella immediately or let it sit for 10-15 minutes to allow the bread to soak up the dressing and juices. This salad gets even better as it sits!

Roasted Butternut Squash and Blackberry Harvest Salad

Ingredients:

– 1 medium butternut squash, peeled and cubed

– 2 cups fresh blackberries

– 4 cups kale (de-stemmed and chopped)

– 1/2 cup candied walnuts (or you can make your own by tossing walnuts in sugar and baking them for a few minutes)

– 1/4 cup crumbled goat cheese (or more, if you’re a fan!)

– 2 tablespoons olive oil (for roasting squash)

– 1 tablespoon maple syrup (optional, for a touch of sweetness on the squash)

– 1 tablespoon lemon juice (for massaging the kale)

– Salt and pepper, to taste

– Balsamic vinaigrette or maple-dijon dressing (for drizzling)

Instructions:

1. Roast the Butternut Squash:

– Preheat your oven to 400°F (200°C).

– Toss the butternut squash cubes with olive oil, salt, pepper, and a drizzle of maple syrup (if you want an extra sweet flavor).

– Spread the cubes on a baking sheet in a single layer and roast for 20-25 minutes, flipping once halfway, until the squash is tender and caramelized.

2. Massage the Kale:

– While the squash is roasting, take your chopped kale and massage it with the lemon juice and a pinch of salt for about 2-3 minutes until the kale becomes darker, softer, and more tender.

3. Assemble the Salad:

– In a large bowl, combine the massaged kale, roasted butternut squash, blackberries, and candied walnuts. Gently toss everything together.

4. Add Goat Cheese:

– Sprinkle the crumbled goat cheese on top for that creamy, tangy finish.

5. Dress the Salad:

– Drizzle with your dressing (balsamic vinaigrette or a maple-dijon dressing would work beautifully) and toss gently to coat.

6. Serve:

– Serve immediately while the squash is still warm for a cozy, flavorful salad. Enjoy the balance of sweet, savory, and creamy!

Enjoy!

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Mouthwatering Halloumi Avocado Toast with a Zesty Twist

Ingredients

For the Toast

Bread: 2 thick slices of sourdough or whole-grain bread

Avocado: 1 ripe, mashed

Halloumi Cheese: 100g, sliced

Lemon Juice: 1 tbsp

Fresh Herbs: 1 tbsp (parsley or mint, chopped)

Optional Toppings: Cherry tomatoes, arugula, or chili flakes

Seasoning

Salt: to taste

️ Black Pepper: freshly ground

️ Olive Oil: 1 tbsp for frying

Directions

Prepare the Bread:

Toast the sourdough slices to your desired crispiness and set them aside.

Mash the Avocado:

In a small bowl, mash the avocado with lemon juice, salt, and pepper. Adjust seasoning to your taste.

Cook the Halloumi:

Heat olive oil in a non-stick skillet over medium heat. Fry the halloumi slices for 1-2 minutes on each side until golden and crispy.

Assemble the Toast:

Spread the mashed avocado generously on each slice of toast. Top with the fried halloumi slices.

Add a Zesty Twist:

Garnish with chopped herbs, a sprinkle of chili flakes, or a few cherry tomato halves for a burst of freshness.

Serve and Enjoy:

Drizzle with a little olive oil or a squeeze of extra lemon juice before serving.

Tips & Variations

Add a poached egg on top for extra protein.

Swap halloumi for feta if desired.

For a spicy kick, sprinkle smoked paprika or cayenne pepper.