Hungarian Cheese Biscuits

Ingredients

• 2 cups all-purpose flour
• ½ cup unsalted butter, cold and cubed
• 2 whole large eggs
• ¼ cup whole milk
• ½ teaspoon fine sea salt
• 1.5 cups sharp aged Cheddar cheese, finely grated
• 1 teaspoon caraway seeds
• 1 whole large egg, for egg wash
• ½ teaspoon coarse sea salt, for topping

Instructions

1. 1

   Pour 2 cups of all-purpose flour into a large mixing bowl and add 0.5 teaspoon fine sea salt. Whisk to combine. Cut 0.5 cup of cold unsalted butter into roughly 0.5-inch cubes and scatter them over the flour. Using your fingertips, quickly rub the cold butter into the flour until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter still visible — this creates the flakiness. Work quickly so the butter stays cold and doesn't fully incorporate.

2. 2

   Create a well in the center of the flour mixture. Crack 2 large eggs into the well and pour in 0.25 cup of whole milk. Using a fork, beat the eggs and milk together until combined, then gradually draw the dry ingredients into the wet mixture using the fork. Once the dough becomes too stiff to stir with a fork, use your hands to gently bring it together into a rough, slightly shaggy ball — do not overwork it, as overhandling will make the pastries tough instead of flaky.

3. 3

   Wrap the dough in plastic wrap and refrigerate for at least 20 minutes. This resting period allows the gluten to relax and the butter to firm up, both essential for flaky layers.

4. 4

   While the dough chills, position your oven rack to the center and preheat to 375°F. Line two large baking sheets with parchment paper. Finely grate 1.5 cups of sharp aged Cheddar cheese on a microplane and measure out 1 teaspoon of caraway seeds in a small bowl.

5. 5

   Lightly dust a clean work surface with flour. Remove the chilled dough from the refrigerator and place it on the work surface. Using a rolling pin, roll the dough to about 0.25-inch thickness, working from the center outward and rotating the dough occasionally to maintain an even rectangle. Aim for roughly a 12-by-9-inch rectangle — the thickness is more important than the exact dimensions.

6. 6

   Sprinkle the grated Cheddar cheese evenly over the entire surface of the rolled dough, leaving a 0.5-inch border around the edges. Scatter the 1 teaspoon of caraway seeds over the cheese. Using your fingertips, gently press the cheese and seeds into the dough so they adhere — this prevents them from falling off during cutting and baking.

7. 7

   Using a sharp knife or pastry wheel, cut the dough into 2-inch squares — you should get roughly 12-15 pieces depending on how evenly you cut. Transfer each square to the prepared baking sheets, spacing them about 1 inch apart to allow for gentle expansion.

8. 8

   In a small bowl, whisk together 1 large egg with 1 tablespoon of water until fully combined to create an egg wash. Using a pastry brush, carefully brush a thin, even coat of egg wash over the top of each pastry square — this creates the signature shiny, golden-brown finish. Sprinkle a few grains of coarse sea salt over each piece.

9. 9

   Place both baking sheets in the preheated 375°F oven. Bake until the pogácsa are deep golden brown on top and the edges are crispy, about 15-18 minutes. Watch for even browning — if one sheet is browning faster than the other, rotate them halfway through baking. When ready, the pastries should be puffed, crispy, and making a light crackling sound when you gently tap one.

10. 10

    Remove from the oven and transfer the baking sheets to a cooling rack. Let the pogácsa cool on the baking sheet for 5 minutes so they firm up slightly, then use a thin metal spatula to transfer them to a wire cooling rack. Serve warm or at room temperature — they are best enjoyed within a few hours of baking, though they will keep in an airtight container for up to 2 days.

Tools you’ll need

• large mixing bowl
• whisk
• fork
• plastic wrap
• two large baking sheets
• parchment paper
• microplane grater
• small bowl
• rolling pin
• sharp knife or pastry wheel
• pastry brush
• oven
• cooling rack
• thin metal spatula

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