High-Protein French Dip Biscuits

• Prep Time: 15 minutes

• Cook Time: 18-22 minutes

• Total Time: 35-40 minutes

• Servings: 8 biscuits

• Difficulty: Easy

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Key Information

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Ingredients

For the Protein Biscuits:

• 2 cups (240g) High-Protein Baking Mix (e.g., Kodiak Cakes Power Cakes Flapjack Mix or similar buttermilk protein mix)

• 1 tablespoon Baking Powder (reduce to 1/2 tsp if your mix already contains leavening)

• 1/2 teaspoon Garlic Powder

• 1/2 teaspoon Onion Powder

• 1/2 teaspoon Kosher Salt

• 1/4 cup (56g) Cold Unsalted Butter, cubed

• 3/4 cup (180ml) Plain Non-Fat Greek Yogurt (this adds moisture and protein without excess fat)

• 1/2 cup (120ml) Cold Water (plus 1-2 tbsp more if needed)

• 1 large Egg, beaten (for egg wash)

For the French Dip Filling:

• 8 oz (225g) Thinly Sliced Roast Beef (from the deli counter, or leftover steak)

• 4 slices (or 1 cup shredded) Provolone Cheese (part-skim mozzarella works for lower fat)

• 1 tablespoon Worcestershire Sauce

• 1/2 teaspoon Black Pepper

For the Au Jus (Dipping Sauce):

• 1 cup (240ml) Low-Sodium Beef Broth

• 1/4 cup (60ml) Red Wine (or use all beef broth)

• 1 teaspoon Soy Sauce (umami booster)

• 1/2 teaspoon Dried Thyme

• 1 clove Garlic, smashed

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Method

Prep the Oven and Pan

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Place the baking sheet in the oven while it preheats—this hot pan will give the bottoms of your biscuits a fantastic crisp crust.

Step 1: Prepare the Protein Dough

In a large mixing bowl, whisk together the protein baking mix, baking powder (if using), garlic powder, onion powder, and salt. Add the cold, cubed butter into the dry ingredients. Using a pastry blender or your fingertips, work the butter into the flour until the mixture resembles coarse meal with pea-sized butter lumps. The key to flaky biscuits is not overworking this step; cold butter creates steam in the oven.

Step 2: Add the Moisture

In a separate small bowl, mix the Greek yogurt and cold water until smooth. Pour this wet mixture into the dry ingredients. Stir with a fork just until the dough comes together. It will be shaggy and slightly sticky. If the dough is too dry to hold together, add cold water 1 teaspoon at a time. Turn the dough out onto a lightly floured surface (use extra protein mix) and gently knead it 3 to 4 times—just enough to bring it into a cohesive ball. Over-kneading will make the biscuits tough.

Step 3: Shape and Fill

Pat the dough into a rough rectangle about 1/2-inch thick. Using a 3-inch biscuit cutter, cut out 8 rounds (re-rolling the scraps gently). Place 4 of the rounds on a separate surface. This is where we build the “dip” element.

Top each of the 4 base rounds with a slice of provolone cheese (or a sprinkle of shredded cheese). Fold the thinly sliced roast beef over the cheese, dividing it evenly among the 4 biscuits. Drizzle the Worcestershire sauce and sprinkle the black pepper over the beef.

Take the remaining 4 dough rounds and gently stretch them just slightly so they are large enough to cover the beef mound. Place a top round over each mound and press the edges together with a fork to seal tightly. Poke a small steam vent in the top of each biscuit with the fork.

Step 4: Bake to Golden Perfection

Remove the hot baking sheet from the oven and place the filled biscuits onto the sheet, leaving 2 inches of space between them. Brush the tops generously with the beaten egg wash—this will give them a beautiful, golden-brown sheen.

Bake for 18 to 22 minutes, or until the biscuits are puffed up and deep golden brown. Rotate the pan halfway through for even baking.

Step 5: Prepare the Au Jus

While the biscuits bake, prepare the dipping sauce. In a small saucepan over medium heat, combine the beef broth, red wine, soy sauce, dried thyme, and smashed garlic. Bring to a simmer and let it reduce slightly for about 8-10 minutes. Once reduced, strain out the garlic clove and thyme. Keep warm over low heat until ready to serve.

Step 6: Serve

Let the biscuits cool on the pan for 5 minutes before serving. This rest allows the cheese to set slightly so it doesn’t ooze out all at once.

Serve the High-Protein French Dip Biscuits warm with small ramekins of the hot au jus for dipping. I also love to serve these with a side of horseradish cream or a light arugula salad for a fresh crunch.

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The Secret to the Best Results

The “Cold” Rule: For biscuits, everything must be cold—the butter, the yogurt, and the water. Cold fat leaves pockets in the dough that turn into flaky layers during baking. If your dough gets warm while you’re working, pop it in the fridge for 10 minutes before cutting.

Make it Gluten-Free: You can substitute a 1:1 gluten-free baking blend that contains xanthan gum. Note that the texture will be slightly more crumbly but still delicious.

Meal Prep: These biscuits reheat beautifully. Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or air fryer at 350°F for 5 minutes to crisp them back up. The au jus can be stored separately and reheated on the stove.

Nutritional Notes: The nutrition information is calculated using Kodiak Cakes Power Cakes mix, lean roast beef, and part-skim provolone. This is a high-protein, moderate-carb meal that fits well into balanced macros.