In a large mixing bowl, whisk together the flour, sugar, and salt.

Add in the butter, and working with two forks or a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs.

Stir in the shredded cheddar cheese.

Add in the milk, stirring unitl the flour is moistened and the dough starts to come together.

Knead the dough gently against the side of the bowl to make a ball.

Flatten the dough into a disk and wrap in plastic wrap.

Chill in the fridge for 1 hour.

Preheat the oven to 375 F.

Line a rimmed baking sheet with parchemnt paper or a silpat mat.

On a lightly floured surface, roll out the dough to about 1/8" thick.

Using a 3.5" round cutter, cut out 12 dough circles. Gently press the scraps togehter to reform the dough and reroll as needed, but try to work quickly because the more you handle the dough, the softer it will become.

Spoon a heaping teaspoon of jam into the center of each circle.

Brush the edges of the circles with additional milk and fold the circles over to enclose the jam.

Press the times of a fork around the edges to seal.

Cut three small slits on the top of each turnover with a sharp knife to allow steam to escape.

Arrange the turnovers on the prepared baking sheet.

Bake until the turnovers are golden brown, 25-30 minutes.

Cool on a wire rack for at least 20 minutes before serving - the jam centers will be hot.