Hungarian Cheese Biscuits

Here’s a classic recipe for Hungarian Cheese Biscuits, also known as “Sajtos Pogácsa” – a beloved savory snack in Hungary. These are flaky, buttery, cheesy biscuits that pair beautifully with soups, salads, or wine.

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🧀🇭🇺 Hungarian Cheese Biscuits (Sajtos Pogácsa)

✅ Ingredients:

• 2 cups (250g) all-purpose flour

• 1 stick (113g) unsalted butter, cold and cubed

• 1 tsp salt

• 1 tsp baking powder

• ½ cup (120ml) sour cream

• 1 egg yolk

• 1½ cups (150g) grated cheese (traditional: aged Trappista or Emmental, or sub with cheddar or Gruyère)

• Optional: ½ tsp caraway seeds for topping

🥣 For the top:

• 1 egg, beaten (for egg wash)

• Extra grated cheese for sprinkling

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🧑‍🍳 Instructions:

1. Mix dry ingredients: In a large bowl, combine the flour, salt, and baking powder.

2. Add butter: Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

3. Add sour cream, egg yolk, and cheese: Mix until a soft dough forms. Do not overwork it.

4. Chill the dough: Wrap in plastic and refrigerate for 30–60 minutes.

5. Preheat oven to 375°F (190°C).

6. Roll & cut:

   • Roll the dough to about 1/2 inch (1.25 cm) thick.

   • Cut into small rounds (about 1.5–2 inches diameter) using a biscuit cutter or small glass.

7. Brush tops with egg wash and sprinkle with cheese (and caraway seeds if using).

8. Bake for 15–20 minutes or until puffed and golden brown.

9. Cool slightly and serve warm or room temp.

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💡 Tips:

• These biscuits can be made in advance and frozen unbaked. Just bake from frozen, adding a few minutes to the time.

• They’re great as party snacks, breakfast treats, or alongside a hearty goulash or stew.

Want a yeast-based version (more traditional but fluffier)? I can share that too!