Biscuit Reuben Dip Wreath

Biscuit Reuben Dip Wreath

Recipe and food photography by Andy Boterman. Find him and more culinary creations at @BBQwithBoterman on Instagram.

Prep 5 mins
Cook 00:25 mins
Ready-in 00:30 mins
Yields 1 pan
Cooking Method Oven


1 Package of Jumbo Buttermilk Biscuits
1 14oz. Can Frank’s Kraut
1 8oz. Block of Cream Cheese
10oz. Chopped Corned Beef
8oz. Shredded Swiss
4oz. Thousand Island dressing
1 Tablespoon Butter (to glaze the biscuits)


  1. Pre-heat oven to 350°F.
  2. Mix kraut, cream cheese, corned beef, Swiss and thousand island in a stand mixer (or hand mixer in a large bowl).
  3. Split each of the 8 biscuits in half and roll each piece into a ball.
  4. In a greased 12” cast iron skillet, place each dough ball around the edge with 1/4” space in between.
  5. Spoon the dip mixture in the middle of the pan.
  6. Bake for 25-30 minutes or until biscuits are golden brown.
  7. Brush biscuits with melted butter right before serving. Enjoy!

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