Pogacsa are Hungarian biscuits. They’re usually made with yeast but this version, shared by a FB friend, uses baking powder and baking soda as the leavening agents. I’ve re-written the ingredients list, with notes, and all the baking instructions.
Cassie B’s Sour Cream Pogacsa (Tejfölös pogácsa) – makes a dozen 2-2 1/4 inch biscuits, plus some ‘scrap’ biscuits
3 cups all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1 1/2 tsp salt*
1 cup cold lard or shortening (don’t use butter, it’s just not the same taste)
1 cup sour cream
1-4 tbsp cold milk to moisten if necessary
1 large egg yolk, beaten, for the egg wash
shredded cheddar cheese, optional
* Cut back on the salt, next time … maybe 1 1/4 or even 1 tsp salt
Preheat the oven to 450 degrees Fahrenheit.
Line a large baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda and salt.
Using a pastry blender, cut in the lard until you have pea sized pieces throughout the flour.
Add the sour cream and, with a fork, mix through the flour/lard mixture. Gather a clump in your hand and, if it holds together, gather all the dough into a ball, wrap it in a sheet of plastic food wrap and refrigerate for 15 minutes to let the dough rest. (If your dough mixture is still dry and won’t hold together, add a tablespoon of milk and fork through again. Repeat until a handful of the mixture holds together.)
Lightly flour your work surface and place the unwrapped ball of dough on it. With a rolling pin, gently roll out into a rectangle. Visually divide your rectangle into thirds from left to right and ‘envelope fold’ the left side of the dough onto the middle portion. Fold the right side of the dough onto the middle.
Wrap the rectangle with your piece of plastic food wrap and refrigerate for 15 minutes to let the dough rest.
Repeat the above (roll out, envelope fold, and refrigerate for 15 minutes) one more time.
Roll out the dough into a rectangle about 8 by 10 inches in size. (This lets you cut out 12 x 2-2 1/4 inch biscuits.)
Using a sharp knife, draw crosshatches, about 1/8th of an inch apart, on the dough.
Cut out the biscuits, using a 2 to 2 1/4-inch biscuit cutter or juice glass, and place them on the parchment paper lined baking sheet. Dip the cutter or glass into flour after each cut so the dough doesn’t stick to the cutter.
Gather the scraps of dough and gently form a few ‘scrap’ biscuits by wrapping strips around each other to keep the layering intact.
Brush the top of each biscuit with the beaten egg yolk. (NOTE: You can sprinkle some grated cheddar cheese on top of the biscuits if you wish, especially your ‘scrap’ biscuits.)
Bake at 450 F for 10 to 12 minutes or until golden brown on top and bottom.
Let cool before serving.
I played at laminating the dough with room temperature bacon fat before the ‘envelope folds’ which led to slumping. Next time, I’d do some more rest/folds after the 2nd lamination as I created two areas of instability. I only made a half batch so I got nine biscuits out of the dough.
8 thoughts on “Sour Cream Biscuits (Hungarian Tejfölös Pogácsa)”
Delicious looking scones there 😃
Once a year, my dear Mom used to make töpörtyűs pogácsa. What an indulgence that was! My cousin Lucy buys them from the local Hungarian deli where they make their own. Your easy versions look wonderful, so much less work than the ones that are yeasted.
I haven’t make pork crackling biscuits for a while. An indulgence indeed. These were a lot of fun to make … similar to the scones/ buttermilk biscuits we’ve all seen. But they’re ‘tarted up’ to look like the classic pogacsa. And they’re still delicious.
They look amazing! Actually pogacsa are among my three our four favourite Hungarian culinary inventions, but they aren’t so easy to prepare (I know… from my several serious failures with the fresh/cottage cheese ones). I remember I couldn’t find any good ones in Budapest and a friend told me they’re best made at home. They certainly are!
Thank you. I can’t remember if I’ve ever made the cheese ones … but I’m sure I will one day. Home made is usually best. 🙂
Thanks for posting.
I always lose my recipe and have to scramble to find one online. This is the closest to mine I’ve found but I like your ratios better.
I do find that ever so slightly pressing the bottom edges of the pogacha gently inwards keeps them baking upright.
Thank you. That’s an interesting tip. The next time I make these, I’ll have to give it a try.