Activate yeast – Mix the yeast with warm milk and sugar, let sit for 10 minutes until foamy.
Make the dough – In a large bowl, combine flour, salt, butter, sour cream, egg, and yeast mixture. Knead until soft and elastic. Cover and let rise for 1 hour, or until doubled in size.
Roll out & fold – Roll dough to about ½ inch (1.5 cm) thick, sprinkle with some grated cheese, fold in thirds, roll out again. Repeat 2–3 times for flaky layers.
Cut biscuits – Roll out dough to ¾ inch (2 cm), cut round shapes with a cookie cutter or small glass. Place on parchment-lined baking sheet.
Top & bake – Brush tops with beaten egg and sprinkle with cheese.
Bake at 375°F (190°C) for 20–25 minutes until golden brown.
✨ Tips & Serving Ideas:
Best eaten warm, straight from the oven!
They pair wonderfully with Hungarian soups (like gulyás or bean soup).
For extra flavor, add a pinch of paprika to the dough.
Would you like me to also share the potato version of pogácsa (krumplis pogácsa), which is softer and extra fluffy? 🥔
