Apple Pie Biscuit Turnovers
Prep time
Cook time
Total time
Use flaky biscuits instead of pie crust for these delightful apple pie turnovers.
Serves: 12 biscuits
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!
Recipe by The Crepes of Wrath at