Cheddar-Chive Turnovers Recipe

These Cheddar-Chive Turnovers are the ultimate savory hack, transforming a simple tube of refrigerated biscuit dough into flaky, golden pockets bursting with melty cheese. Brushed with a zesty cayenne-infused butter both inside and out, these hand pies deliver a gourmet flavor punch with zero dough-making effort, perfect for a quick breakfast or a side for tomato soup.

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Cheddar-Chive Turnovers Ingredients

• 1 tube Refrigerated Biscuit Dough: The large “Grand” style biscuits work best for folding.
• 3 tablespoons Melted Butter: Divided. Used for brushing the inside for flavor and the outside for browning.
• Pinch of Salt: To season the butter.
• Pinch of Cayenne Pepper: Adds a subtle, warming kick that highlights the sharpness of the cheddar.
• 1 cup Shredded Sharp Cheddar Cheese: Grated from the block for better melting.
• 2 tablespoons Chopped Fresh Chives: Adds a fresh oniony bite and color.

How To Make Cheddar-Chive Turnovers

1. Preheat the oven: Set oven to the temperature indicated on your biscuit dough package (usually 375°F or 400°F). Line a baking sheet with parchment paper.
2. Season the butter: In a small bowl, whisk together the melted butter, salt, and cayenne pepper until combined.
3. Prep the dough: Separate the biscuit dough into individual rounds and lay them out on the prepared baking sheet. Use your fingers to flatten them slightly into larger circles.
4. Fill the turnovers: Brush the surface of each round with the spiced butter. Place a pinch of shredded cheddar and a sprinkle of chopped chives on one half of each circle.
5. Seal the pockets: Fold the empty half of the dough over the filling to create a half-moon shape. Use a fork to crimp the edges tightly to seal the cheese inside.
6. Bake the pastry: Bake according to the time listed on the biscuit package (typically 12 to 15 minutes) until the turnovers are puffed and golden brown.
7. Finish and serve: Remove from the oven and immediately brush the tops with any remaining spiced butter. Let cool slightly on the pan before serving.

Recipe Tips

• Cayenne Pepper: Don’t skip the cayenne in the butter. It doesn’t make the pastry “hot,” but the heat opens up the palate and cuts through the richness of the dough and cheese, making them taste more homemade.
• Sealing: Biscuit dough can be elastic and spring back. Press firmly with the tines of a fork to crimp the edges. If they won’t stick, dab a tiny bit of water on the edge before folding to act as glue.
• Filling Amount: It is tempting to overfill these, but resist. If you put too much cheese inside, the seal will break as the steam builds, and the cheese will leak out onto the pan. A generous tablespoon is usually the limit.
• Flattening: If using “flaky layer” biscuits, be careful not to roll them too thin or the layers might separate incorrectly. Gentle hand-pressing is better than a rolling pin here.

What To Serve With Turnovers

• Tomato Soup: This is the sophisticated cousin of a grilled cheese sandwich for dipping.
• Scrambled Eggs: Makes for a complete, hearty country breakfast.
• Chili: Serve on the side instead of cornbread.

How To Store Turnovers

• Refrigerate: Store cooled turnovers in an airtight container in the fridge for up to 3 days.
• Reheating: Do not microwave, or they will become rubbery. Reheat in a toaster oven or air fryer at 350°F for 3-4 minutes to restore the crispy exterior.
• Freezing: You can freeze the baked turnovers. Wrap individually in foil and freeze for up to 1 month.

Turnovers Nutrition Facts

• Calories: ~210 kcal
• Fat: 12g
• Carbohydrates: 18g
• Protein: 6g
• Nutrition information is estimated per turnover based on 8 servings.

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