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.