Choco Biscuit Turnovers

Name: Choco Biscuit Turnovers
Prep time: 12 min
Cook time: 16 min
Total time: 28 min
Yield: 8 servings
Ingredients: 8 refrigerated biscuit dough rounds; 2 1/2 tablespoons chocolate chunks; 3 tablespoons unsalted butter melted; 1 1/4 cups powdered sugar sifted; 1 teaspoon pure vanilla extract; 2 1/2 teaspoons whole milk

By Emma

Certified Culinary Professional

Published on 05 February 2026 • Recipe tested & approved

Flaky buttery biscuit rounds filled with chocolate chunks baked to a golden brown then drizzled with a creamy glaze made from powdered sugar, butter, milk, and vanilla. Requires watching for edges to crisp and color change to judge doneness. Uses simple pantry staples and quick prep with store-bought biscuits. Ideal for dessert or quick sweet snack. Substituting chocolate chips with chunks or nuts adds texture. Glaze thickens when cooled, so apply warm turnovers. Crisp edges and slightly puffed centers signal readiness. Common pitfalls include overfilling leading to breakage or underbaking yielding doughy centers. Glaze smoothness improves with thorough mixing and while still warm, shines better. Use parchment or grease pan for easy cleanup and intact turnovers. Keeps well wrapped but best eaten fresh for flaky texture.

Prep: 12 min

Cook: 16 min

Total: 28 min

Servings: 8 servings

#dessert #baking #chocolate #quick snacks #American cuisine

Chopped chocolate tucked inside buttery biscuit rounds baked till puffed and golden. I’ve fumbled these before—either dough too tough or filling spilled, gritty edges, you know the drill. Timing’s tricky; ovens vary, so watch golden fade, smell hitting butter toasted—key signs. Glaze? Don’t over-thin or it’s a flat puddle; too thick and it slides off. Best when glaze clings and sets shiny. Big chunks change texture—good crunch contrast. Tried nuts once but messier, stick with chocolate. The biscuit’s quick, reliable lowering pain of homemade pastry. This works fast for scrambling dessert plans or last-minute craving fix. If surface cracks, dough’s dry or sealing missed. Keep leftover glaze chilled and spoon it back on cooled turnovers for freshness if needed. You’ll get the rhythm after a batch or two.

Ingredients

8 refrigerated biscuit dough rounds
2 1/2 tablespoons chocolate chunks
3 tablespoons unsalted butter melted
1 1/4 cups powdered sugar sifted
1 teaspoon pure vanilla extract
2 1/2 teaspoons whole milk

About the ingredients

Use any biscuit dough: buttermilk, flaky, or even savory if you like sweet with contrast. Chocolate chips swap easily for chunks or broken bar pieces. Like bittersweet more? Go for that intense hit. Butter in glaze adds richness; can replace with heavy cream for looser consistency but loses buttery flavor. Vanilla is crucial to round out sugar sharpness; if you lack pure, skip or add cinnamon pinch instead for warmth. Milk consistency controls glaze flow—skip for no milk glaze but it will thicken faster and crack. If biscuits stubbornly stick, popping a silpat or parchment is lifesaver for cleanup and avoids ruining shapes. Sometimes a tiny pinch of salt in glaze can balance sweetness if you’re sugar wary. Experiment with almond extract for a twist but be subtle.

Method

Heat oven to 355 Fahrenheit. Important to preheat well so biscuits puff correctly.
Spray a baking sheet with non-stick spray or line with parchment paper; silpat works too for even browning and no sticking.
Flatten each biscuit gently with your palm or rolling pin to a roughly 5 inch circle. Don’t overwork dough or it toughens. Aim for even thickness.
Drop about two and a half tablespoons of chocolate chunks right in the middle. Larger pieces than chips breaks expectations and adds chew.
Fold biscuit over to form a half-circle. Pinch edges firmly with fork tines to seal well—no gaps or steam leaks or gooey mess.
Place turnovers on baking sheet spaced apart. Let rest 3 minutes at room temp to relax dough before baking. Gives lighter crust.
Bake for around 16 minutes. Look for golden hue along edges, puffiness, smell of toasty butter. Bottom should firm and brown slightly.
Remove from oven and cool 5 minutes on rack or plate—too hot means glaze runs off or melts turnover.
To make glaze, beat melted butter, powdered sugar, vanilla, and milk in small bowl. Adjust milk a drop at a time till thick but drizzle-able. Less milk for thicker.
Drizzle glaze over warm turnovers with spoon or squeeze bottle. Sets nearly instantly once cooled.
Eat warm or at room temp. To reheat, 5 minutes at 300 F revives crispness, avoiding soggy disappointments.

Cooking tips

Get oven fully preheated before biscuit manipulation. Flattening evenly means baking uniformity—thicker edges bake longer, risk doughy spots. Folding must be neat; take time sealing edges well with fork or pinch. Rushing leads to filling leaks; sticky trays or scorched spots. Let dough relax on tray before baking to avoid shrinking or cracking. Oven temps vary—don’t fixate on exact minutes—watch color changes: edges golden, surface puffy, aroma buttery. That smell is your green light. Glaze mixes fast but whisk vigorously for no lumps. Best applied to warm turnovers but cooled enough glaze doesn’t melt off immediately. Drizzle artistically or dip tops if you want thicker covering. Store cooled in airtight container; warm slightly before eating or glaze reapplied to refresh texture. Don’t overcrowd baking tray; steam ruins crust. If filling explodes inside, fewer chips or chill formed turnovers before baking next time.

Chef's notes

💡 Preheat oven thoroughly at 355 Fahrenheit. Biscuit dough reacts to temp. Underheated means flat, tough edges. You want that quick puff, puff sound immediate. Wait till golden edge glow, not just brown. Watch for deep butter aroma. Oven burners vary; use sensory cues over clock only.
💡 Flatten dough evenly; too thick at edges and middle stays raw, too thin breaks easily. Roll gentle pressure or palm press. If dough tight, rests 3 mins helps relax gluten. No gaps at fold edges or filling leaks. Fork pinch firmly, steam escapes wreck mess inside. Chill fill if super soft.
💡 Chocolate chunks melt but keep chew contrast versus chips. Bigger bits break pattern, add burst texture. Swap nuts but expect messier dough. Butter in glaze adds richness; can swap heavy cream if glaze too thick, but flavor dulls. Milk control crucial. Add slow drop for drizzle texture.
💡 Rest turnovers 3 mins before baking on lined sheet stops shrinking, cracking. Parchment, silpat stops stick, keeps crust whole. Crowded pans trap steam, soggy bottoms. Let aroma tell you. Smell toasty butter, then check puffed surface. Crisp bottoms brown, not burned. Pull too soon yields doughy center.
💡 Glaze mixing quick but whisk aggressively to remove lumps, grainy feel ruins shine. Apply warm glaze to warm turnovers. Cool glaze cracks, flakes off. Too thin, glaze runs off sides. Thicker takes longer to set but stays put. Reheat leftovers low temp 5 mins to refresh crisp texture, avoid microwave sogginess.

Common questions

How do I know turnovers are done?

Edges must glow golden, not deep brown. Smell toasted butter strong. Surface puffs up slightly, some blister spots. Bottom feels firm set brown but no black. Jiggle? Should hold shape. Signs over time, ovens differ.

Can I swap chocolate chunks?

Yes, chips melt faster, less chew. Nuts add crunch but expect oily dough, messier seal. Broken bar pieces work too. Bittersweet gives deep flavor, milk chocolate sweeter. You might adjust fill quantity if bigger items used.

What if glaze too thin or thick?

Too thin flows off, puddle under turnover, taste bland. Add powdered sugar in increments for thickening; add milk dropwise to thin. Overmix creates lumps. Whisk fast, break clumps. Warm glaze better sticky, cold glaze cracks quick.

How to store leftovers?

Wrap tight airtight container room temp few hours best for crispness. Refrigerate if longer, but crust softens. Reheat oven low heat 300 Fahrenheit 5 mins revives crisp. Avoid microwave to keep flaky texture. Glaze may dull stored but can spoon fresh glaze on cooled turnovers.