Apple Pie Biscuit Turnovers

with cheddar

I can’t believe it’s nearly the end of September. How did that happen? When did that happen? We’re all going to be scrambling to buy holiday presents before you know it. Ugh. Can’t it just stay 65 degrees and sunny and September? That sounds lovely. Unfortunately, time passes and we have to buy presents and endure New York winters and wake up before the sun is out. Boooo. Whatever, let’s make some biscuits. Apple pie biscuits, even. Maybe these ones, that remind me of apple turnovers more than anything. I saw them on Joy the Baker a few weeks back and the idea really stuck with me. I think that’s because you don’t have to do anything individually here. You make a batch of dough, roll it out, add your apples, cut it into squares and bake. It’s a deceivingly simple recipe that looks like you spent hours working on. And since I had some cheddar cheese hanging around the fridge, I added some of that in the mix as well, because slightly salty and sharp cheddar pairs beautifully with sweet apples and a buttery crust. I’m constantly on the search for a perfect biscuit recipe, and while this is certainly a deviation from the norm, they were a delicious way to transition into fall.

Apple Pie Biscuit TurnoversLauren was really into Taboo.

Since it’s finally fall, I figured I’d share the remaining random photos I had from this past summer. One of our favorite haunts is The Zombie Hut in Brooklyn. I love their pretty backyard, the fact that they are open early enough for good weather day drinking, and best of all, their festive tiki drinks are mostly only $5, even their signature frozen drink with a shot of booze in the straw (that’s right). Plus they have board games and all that for big kids like my friends and me. We try to hit this spot up a couple times each summer and this last time we went because the Battle of Brooklyn reenactment was canceled (quitters). You have to make the best of every situation, though, and that usually means you should get an electric blue cocktail. Here’s to next year, Zombie Hut.

Apple Pie Biscuit Turnovers

Speaking of making the most of any situation, last night some friends, Kramer and I went to Trivia AD’s Lost trivia night in honor of the show’s 10 year anniversary. To give you the long and short of it, we did not shine. We came in third, I believe, out of five. The disappointment was palpable, but we rallied. I would like to point out that the top team was comprised of an assembled group who met online and not an organic group of friends, and that’s basically cheating, but I digress. It was still a super fun night and the scores were all incredibly close. I demand a rematch. Even if I have to organize it myself. Who’s in for a night of aggressive nerds and Lost trivia/group shaming? You know my info.

Apple Pie Biscuit TurnoversThe Scorpion Bowl.

Apple Pie Biscuit TurnoversApple Pie Biscuit TurnoversI can’t believe this one has a baby at home now!

Apple Pie Biscuit TurnoversBut Tom can.

Apple Pie Biscuit TurnoversKramer gets creative, Taren is skeptical.

Apple Pie Biscuit TurnoversLook at my handsome, beardy husband.

Apple Pie Biscuit TurnoversYour ingredients! I am working on a program with Sargento (more to come) so I figured I’d add some cheddar into this apple pie mix – you can’t go wrong. I did, however, double this recipe because I am a crazy person and I believe the dough just got a bit unwieldy, so don’t go nuts like me.

Apple Pie Biscuit TurnoversSlice your apple real thin, then cook with your butter, sugar and cinnamon until glossy. Set aside.

Apple Pie Biscuit TurnoversNow it’s time to cut your butter into your flour mixture.

Apple Pie Biscuit TurnoversApple Pie Biscuit TurnoversIt’s kind of fun to get in there with your hands, just don’t take too long or else the butter will melt.

Apple Pie Biscuit TurnoversAdd in your milk.

Apple Pie Biscuit TurnoversThen create this shaggy dough.

Apple Pie Biscuit TurnoversStart patting your dough into a rectangle on a floured surface.

Apple Pie Biscuit TurnoversThen start rolling!

Apple Pie Biscuit TurnoversI feel like I always over-roll my dough and roll too far, so I keep a plastic ruler handy to check my progress.

Apple Pie Biscuit TurnoversAdd your apple mixture.

Apple Pie Biscuit TurnoversThen add a few slices of cheddar, if you’re so inclined, then start to fold the dough over. See how it’s tearing just a bit? That’s fine – you can pat it back into place.

Apple Pie Biscuit TurnoversPat, pat, pat.

Apple Pie Biscuit TurnoversNow, cut your biscuits into squares. Nice layers, right?

Apple Pie Biscuit TurnoversPlace them on a baking sheet, brush with egg and sprinkle with raw sugar and cinnamon.

Apple Pie Biscuit TurnoversHello, nice to meet you.

Apple Pie Biscuit TurnoversServe warm or room temperature, but I especially love these warm, even if you heat them up quickly in the microwave.

Apple Pie Biscuit TurnoversSide note: I kept looking at this picture and all I could see was a vampire turnover. So you get this. Enjoy.

Apple Pie Biscuit Turnovers

Apple Pie Biscuit Turnovers
Prep time: 
Cook time: 
Total time: 
Serves: 12 biscuits
Use flaky biscuits instead of pie crust for these delightful apple pie turnovers.
For the Apples:
  • 1 crisp apple, peeled, cored and sliced very thin
  • 2 tablespoons unsalted butter
  • 1 teaspoon ground cinnamon
  • 2 tablespoons packed brown sugar
For the Biscuits:
  • 2 cups self-rising flour OR 2 cups all-purpose flour + 3 teaspoons baking powder + ½ teaspoon salt
  • ¼ cup cold unsalted butter, cubed
  • 2 tablespoons granulated sugar
  • ⅔ - ¾ cup cold buttermilk or regular whole milk (I used whole milk)
  • 8 ounces cheddar cheese, thinly sliced
For the Topping:
  • 1 large egg, beaten
  • 2 tablespoons granulated or raw sugar
  • ½ teaspoon ground cinnamon
  • pinch of salt
  1. Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
  2. To make the apples, place the butter in a medium skilled over medium heat to melt. Add the apples, cinnamon, and brown sugar. Toss with a wooden spoon until all of the apples are coated and the sugar is melted over the apples, about 2 to 4 minutes. The mixture will be warm and glossy, but the apples won't be cooked through, because you're just making a sauce for them. Remove from the heat and set aside.
  3. To make the biscuit dough, place flour in a medium bowl and add cold butter cubes. Use your fingers to quickly break the butter down into the flour, until most pieces are about pea-sized (or smaller). Stir in the granulated sugar.
  4. Create a well in the center of the butter and flour mixture and add ⅔ cup buttermilk. Stir the mixture together until it is well moistened and holds together well. Biscuit dough should be soft, slightly moist and "shaggy". Add the remaining buttermilk as needed. If you're using your own homemade self-rising flour or gluten-free self-rising flour, you'll want to add the full ¾ cup of buttermilk (I ended up using an extra tablespoon or two because I made my own self-rising flour).
  5. Use all-purpose flour to generously dust a clear work surface. Spoon the dough onto the floured surface and use your hands to gather it into a ball and gently pat it into a small rectangle. The dough will crack a bit as you shape it into a rectangle, and again as you fold it over the apples. That's OK; just keep patting it back together. Rustic is pretty!
  6. Use a rolling pin to gently roll the dough into a rectangle ½-inch thick, about 7-inches x 10-inches (I always keep a ruler in my kitchen for things like this, just to be safe and prevent me from going rolling-crazy). Arrange cooled apples in a single layer over half of the rolled out biscuit dough, then top with the cheese. Fold the bare side of the dough over the apples and gently press the edges to seal in the apples. Use the palms of your hand to pat the dough into a 6 x 8-inch rectangle if the edges are looking a bit rounded.
  7. Use a sharp knife to slice the dough into 12 squares. Use a spatula to place each biscuit onto the prepared baking sheet, about 2-inches apart.
  8. In a small bowl, whisk together sugar for topping, cinnamon, and salt. Brush each biscuit top with beaten egg and sprinkle generously with the cinnamon sugar mixture. Bake for 12 to 14 minutes until the biscuits are risen and golden brown and the cheese is bubbling. Remove from the oven and serve warm, or cool completely before storing in an airtight container. Biscuits are best enjoyed within two days of baking. Definitely pop them in the microwave to reheat when you go back for seconds!


7 Responses

  1. These biscuits are spiffy!! Loving the looks of these :)

  2. I made these last week too! So yummy! Love the addition of cheddar cheese!

  3. I really liked these biscuits! i have to ask, though, were there supposed to be 2 cups of flour in the homemade self rising flour? I started my recipe with one and the dough was too wet to even fold. When I added more flour, it worked out much better!!

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