Hungarian Cheese Biscuits (Pogácsa) 🇭🇺

👩‍🍳 Instructions

1. Activate yeast (if using fresh/active dry):
   • Mix yeast with warm milk, sugar, and let it foam (10 minutes).
   • If using instant yeast, just mix directly with flour.
2. Make the dough:
   • In a bowl, combine flour and salt.
   • Add butter/lard, rub into flour until crumbly.
   • Mix in sour cream, egg yolks, yeast mixture, and grated cheese.
   • Knead into a smooth, elastic dough (about 8 minutes).
   • Cover and let rise for 1 hour, until doubled.
3. Shape:
   • Roll dough to about ½ inch (1.5 cm) thick.
   • Score the top lightly with a knife (criss-cross pattern).
   • Cut out rounds with a small biscuit cutter.
4. Bake:
   • Place on parchment-lined tray.
   • Brush tops with beaten egg and sprinkle with cheese.
   • Bake at 375°F (190°C) for 18–22 minutes, until golden brown.
5. Serve:
   • Best warm, fresh from the oven. Soft inside, cheesy and golden outside!

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🧑‍🍳 Tips & Variations:

• For extra flavor, mix some grated cheese directly into the dough and use a different cheese on top.
• You can also make them mini-sized (bite-sized pogácsa) — very traditional at Hungarian parties.

Would you like me to also share the potato pogácsa (krumplis pogácsa) recipe, another classic Hungarian version?