Pogacsa (Hungarian Cheese Biscuits

Prepare the dough:
- In a large bowl, mix flour, yeast, sugar, and salt.
- Rub in the cold butter with your fingers until it resembles coarse crumbs.
- Add sour cream, egg, and half the grated cheese. Knead until a smooth, soft dough forms.
- Cover with a clean towel and let rise in a warm place for 45–60 minutes, until doubled in size.
Roll and fold (for flakiness):
- On a lightly floured surface, roll out the dough to about ½ inch (1.5 cm) thick.
- Fold into thirds (like a letter), turn 90°, and roll again. Repeat 2–3 times for extra layers.
Shape the biscuits:
- Roll out dough again to ½ inch (1.5 cm) thick.
- Using a round cutter (about 2 in / 5 cm), cut out circles and place them on a parchment-lined baking sheet.
- Brush tops with egg yolk and sprinkle with remaining cheese.
Bake:
- Bake at 375°F (190°C) for 20–25 minutes, or until golden and puffed.

For extra cheesy biscuits, add cheese between folds when rolling.
Serve warm – they are at their absolute best fresh from the oven.
They freeze very well; just reheat in the oven for a few minutes before serving.

Would you like me to include a step-by-step folding guide with images (so you get those signature flaky layers right)?