Hungarian Savory Cheese Biscuits

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These golden, flaky Hungarian savory biscuits are a beloved staple at family gatherings, wine tastings, and casual Sunday afternoons. Made with a rich blend of cottage cheese, butter, and aged cheese, they bake with crisp edges and a tender, slightly crumbly interior. Serve warm with butter, fresh cheese spreads, or alongside a glass of crisp dry white wine.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 28 gFat
• 16 gSaturated Fat
• 42 gCarbs
• 1.5 gFiber
• 2 gSugar
• 15 gProtein
• 480 mgSodium
• 120 mgPotassium
• 160 mgCalcium
• 2.5 mgIron
• 0 mgVitamin C
• 200 mcgVitamin A

Ingredients

For the dough

• 500 g (about 4 cups) all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon fine salt
• 200 g cold unsalted butter, cubed
• 250 g (about 1 cup) full-fat cottage cheese or farmer's cheese, well drained
• 100 g (about 1 cup) grated aged cheese such as cheddar or Trappist-style
• 100 ml (about 1/3 cup plus 1 tablespoon) full-fat sour cream
• 1 large egg

For the topping

• 1 egg yolk
• 1 tablespoon whole milk
• 2 tablespoons grated aged cheese
• 1 tablespoon sesame seeds (optional)

Directions

1. Preheat the oven to 180°C (350°F) and line two baking sheets with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, and salt. Add the cold cubed butter and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
3. Stir in the cottage cheese, grated aged cheese, sour cream, and egg. Mix gently with a wooden spoon or your hands just until a soft dough forms; do not overwork.
4. Turn the dough onto a lightly floured surface and pat it into a rectangle about 2 cm (3/4 inch) thick. Fold the dough in thirds like a letter, rotate 90 degrees, and pat it out again. Repeat this folding two more times, then wrap in plastic and chill for 30 minutes.
5. Pat or roll the chilled dough to a thickness of about 1.5 cm (1/2 inch). Dip a 4 cm (1.5 inch) round cutter in flour and cut out biscuits, gathering and rerolling the scraps as needed.
6. Place the biscuits on the prepared sheets about 2.5 cm (1 inch) apart. Whisk the egg yolk with the milk and brush the tops generously, then sprinkle each with grated cheese and a few sesame seeds if using.
7. Bake for 20 to 25 minutes, until the biscuits are puffed and deep golden brown on top and bottom.
8. Transfer to a wire rack and let cool for at least 10 minutes before serving. These biscuits are best enjoyed warm with cold butter, soft cheese, or a glass of dry white wine.

Cook’s Notes

• Keep the butter and cottage cheese very cold for the flakiest texture; warm fat will make the dough greasy and heavy.
• Traditional Hungarian pogácsa is often made with lard instead of butter for a richer, more authentic flavor and an even flakier crumb.
• For a smoky variation, fold 60 g of crisply cooked, crumbled bacon into the dough along with the grated cheese.
• The dough can be made ahead and refrigerated for up to 2 days, or frozen for up to 1 month; bake from frozen, adding a few extra minutes.
• Brushing the tops with egg yolk rather than whole egg is the secret to that signature glossy, deeply golden Hungarian bakery finish.

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