French Dip Biscuits

This Pinto Beans with Pico de Gallo recipe is a delightful and nutritious dish that brings together the earthy flavor of pinto beans and the refreshing zest of fresh salsa. Perfect as a hearty side or a satisfying main dish, the beans are cooked until tender and infused with garlic and olive oil, creating a comforting base.

Paired with vibrant Pico de Gallo—made with ripe tomatoes, zesty lime, and crunchy jalapeño—this meal is both simple and bursting with flavor. Ideal for gatherings or a cozy dinner, it’s a healthy choice that everyone will love!

French Dip Biscuits

Ingredients

1 (16.3-ounces) can refrigerated biscuits (8 biscuits in total)

1 pound thinly sliced deli roast beef

2 tablespoons creamy horseradish sauce (adjust to your taste)

8 slices of provolone cheese

1 (1-ounce) packet of Au Jus Gravy mix

Instructions

Start by preheating your oven to 400ºF and lining a baking sheet, with parchment paper.

Next, take each biscuit. Carefully split it into two halves.

Spread some horseradish sauce on each half of the biscuit.

Now on one of the halves place a slice of cheese along with some roast beef. Then cover it with the half of the biscuit. Make sure to seal the edges properly.

Place these assembled biscuits, on your baking sheet.

Bake them in the oven for 12 to 15 minutes. Until they turn a lovely golden brown color.

While your biscuits are baking you can start preparing the Au Jus Gravy by following the instructions provided on the packet.

Tips:

For all my gluten-sensitive pals or those just choosing the gluten-free life, I’ve got your back. To give these scrumptious French Dip Biscuits a gluten-free spin, simply swap out the regular biscuits with your favorite gluten-free biscuit mix.

Do remember to check the labels on the roast beef, horseradish sauce, and Au Jus Gravy mix, as hidden gluten can sometimes lurk there.

Every bite should be a joy, not a worry! With a bit of love and the right ingredients, we can make food magic that suits everyone.

Notes:

Soaking the Beans: If you have time, soak the pinto beans in water for 6-8 hours or overnight. This can help reduce cooking time and improve digestibility.

Adjusting Salt: Be cautious with the salt, especially if you’re serving the dish with salty toppings or sides. You can always add more salt later if needed.

Cooking Time: Cooking times may vary based on the age of the beans and your stove. Check for tenderness after about 2 hours and adjust the cooking time as necessary.

Pico de Gallo Variations: Feel free to customize your Pico de Gallo! You can add diced bell peppers, corn, or avocado for additional flavor and texture.

Storage: Both the beans and Pico de Gallo can be stored in airtight containers in the refrigerator. The beans will keep for up to a week, while the Pico de Gallo is best enjoyed within 4 days.

Serving Suggestions: This dish pairs well with rice, tortillas, or as a filling for tacos and burritos. You can also serve it as a topping for grilled meats or fish.

Spice Level: If you prefer a milder Pico de Gallo, be sure to remove all seeds and ribs from the jalapeño or opt for a milder pepper variety.

Nutrition Information:

Serving Size: 1 French Dip Biscuit

Frequently Asked Questions:

Can I make these biscuits ahead of time?

Yes! You can prepare the biscuits and assemble them ahead of time.

Store them in the refrigerator until you’re ready to bake.

Just add a few extra minutes to the baking time if they’re cold from the fridge.

What can I substitute for the Au Jus gravy mix?

If you prefer to make your own gravy, you can create a simple beef broth or stock-based sauce by simmering beef broth with a bit of soy sauce, Worcestershire sauce, and seasonings.

Alternatively, look for a low-sodium or homemade gravy mix.

Can I use frozen biscuits instead of refrigerated ones?

Yes, frozen biscuits can be used! Just follow the package instructions for baking, and make sure to adjust the cooking time as needed.

How do I store leftovers?

Leftover biscuits can be stored in an airtight container in the refrigerator for up to 2 days.

To reheat, place them in the oven at 350°F (175°C) for about 10 minutes, or microwave for a shorter time until heated through.

Can I make these biscuits vegetarian?

Absolutely! You can substitute the roast beef with grilled vegetables, mushrooms, or even a plant-based meat alternative.

Use vegetable broth for the Au Jus to keep it vegetarian-friendly.

How do I prevent the biscuits from becoming soggy?

To prevent sogginess, ensure the biscuits are sealed well around the filling and avoid overfilling them.

Baking them until golden brown will also help maintain a nice texture.

What type of roast beef should I use?

Deli-style roast beef works well for this recipe.

You can choose lean cuts or seasoned varieties for extra flavor.

If you prefer, you can also use leftover roast beef or prime rib.

Can I use other sauces instead of horseradish?

Yes! If horseradish isn’t your preference, you can use mustard, barbecue sauce, or even a spicy aioli for a different flavor profile.

How can I ensure the cheese melts perfectly?

To ensure the cheese melts nicely, place it directly on the meat before sealing the biscuit.

Bake the biscuits until they are golden brown, and the cheese should be perfectly melted.

Can I add vegetables to the filling?

Definitely! You can add sautéed onions, peppers, or mushrooms to the filling for added flavor and texture.

Just make sure to cook them slightly before adding them to the biscuits so they don’t release too much moisture.