Peach Biscuit Turnovers (4‑Ingredient Summer Treat)

The Five‑Minute Dessert That Saves Peach Season

Every Southern cook knows the late‑July panic: one freezer shelf stuffed with last summer’s peaches, while a brand‑new basket ripens on the counter. My answer? Peach biscuit turnovers—flaky canned biscuits wrapped around brown‑sugar‑cinnamon peaches, baked golden in 20 minutes. It’s cobbler flavor without dirtying a mixing bowl, the sheet‑pan dessert that rescues those “old batch” freezer peaches before the new harvest elbows in.

Growing up, Mom called these peach pillows. After fried‑chicken Sunday suppers she’d raid the fridge for leftover biscuits, slice them open, tuck in syrupy skillet peaches, and rebake until the juices bubbled like lava around the edges. Today we skip the leftover hunt and start with a pop‑can of Grands—fewer crumbs on the counter, same nostalgia on the plate.

Front‑porch debate: Do you eat your turnovers hot with melting vanilla ice cream (Team Lava) or cooled to room temp like a hand pie (Team Picnic)? Cast your vote in the comments!

Why You’ll Love This Recipe

Four pantry ingredients—canned biscuits, butter, brown sugar, cinnamon—plus peaches.
One pan, zero bowls—mix butter and sugar right in the microwave mug.
From freezer to table in 30 minutes—no dough‑making, no chilling.
Kid‑friendly assembly line—little hands flatten biscuits and fork‑seal edges.

Ingredient Notes & Smart Swaps

Ingredient	Role	Easy Swap
Grands Flaky Layers biscuits (8‑count)	Shortcut dough; layers mimic puff pastry.	Generic jumbo biscuits or crescent‑roll dough triangles.
Frozen sliced peaches, thawed (or fresh)	Juicy fruit core.	Canned peach slices in juice (drain well).
Butter (1 stick)	Creates spiced caramel sauce; browns biscuit tops.	Vegan butter for dairy‑free.
Brown sugar (packed)	Deep molasses sweetness.	Coconut sugar or half white + molasses.
Cinnamon	Classic peach spice.	Pumpkin‑pie spice or cardamom for twist.

Equipment Checklist

Sheet pan lined with foil or parchment
Small microwave‑safe bowl
Pastry brush
Fork for crimping
Wire rack for cooling

(Cast‑iron lovers: bake in a 12‑inch skillet for cobbler‑crispy edges.)

Step‑by‑Step Photos

Flattened biscuit rounds – alt: “Canned biscuits pressed flat on foil‑lined pan.”
Peaches brushed with brown‑sugar butter – alt: “Sliced peaches arranged on biscuit dough glazed with butter mixture.”
Sealed turnovers ready to bake – use user photo mid‑prep.
Golden baked peach biscuit turnovers – use user photo after baking.
Turnover plated with ice cream – use user photo serving suggestion.

Detailed Instructions

1 | Thaw & Drain Peaches

If using frozen peaches, thaw in colander 10 minutes; blot excess juice so turnovers don’t burst.

2 | Make Spiced Butter

Melt ½ cup butter in bowl; whisk in ½ cup packed brown sugar and 1 tsp cinnamon until syrupy.

3 | Prep Biscuits

Pop can; separate 8 biscuits. On lightly floured surface press each to a 4‑inch oval (about ¼‑inch thick). Transfer to lined pan.

4 | Fill & Fold

Brush dough with butter mixture. Arrange 3–4 peach slices down one half; drizzle 1 tsp butter mix on fruit. Fold dough over; crimp edges with fork teeth. Cut small steam vent on top; brush tops with more butter‑sugar mix. Optional: press an extra peach slice on top for “peek‑a‑boo” look.

5 | Bake

Bake at 350 °F for 15–20 minutes until biscuits puff and tops are deep golden with caramel edges.

6 | Serve

Cool 5 minutes (molten!) then serve warm with ice cream. Caramel syrup on pan? Spoon over turnovers for extra glaze.

Peach Turnover 101 – Tips & Troubleshooting

Issue	Cause	Quick Fix
Leaking syrup	Over‑filled or edges not sealed	Use max 4 slices; brush edges with water before crimping.
Pale tops	Oven temp low	Move pan up a rack, bake extra 3 min broil 30 sec.
Doughy center	Peaches too wet	Drain & blot peaches thoroughly; extend bake 2–3 min.

Texture hack: Sprinkle 2 Tbsp quick oats under peaches to absorb excess juice and add subtle crunch.

Serving Suggestions

Drizzle with salted caramel sauce and toasted pecans—instant praline vibe.
Pair with Homemade Sun Tea on the porch for peach‑stand nostalgia.

Make‑Ahead & Storage

Fridge: Store baked turnovers up to 3 days; reheat 325 °F 8 min.
Freeze Unbaked: Assemble, freeze on sheet, bag; bake from frozen 350 °F 22–25 min.
Freeze Baked: Cool, wrap; reheat frozen 350 °F 15 min—edges re‑crisp.

Nutrition Snapshot (per turnover, no ice cream)

Based on Pillsbury Grands and ¾‑cup peach filling total.

FAQ (Schema Ready)

Q1 – Can I use canned peaches?
Yes, rinse & drain well, pat dry to prevent soggy pockets.

Q2 – Crescent‑roll dough vs. biscuits?
Crescent dough is lighter, bakes in 12 min; reduce butter mix to 6 Tbsp to avoid soggy bottoms.

Q3 – Can I air‑fry them?
Absolutely—air‑fry at 330 °F for 10–12 minutes, turning halfway.

Call to Action

Did you try these biscuit turnovers? Snap a pic and tag #PeachBiscuitTurnovers—let’s see whether you’re Team Lava (ice‑cream melt) or Team Picnic (room‑temp hand pie)!