Pogacsa (Hungarian Cheese Biscuits)

"These pogacsa, Hungarian for “biscuit,” are perfect for parties. You may either add the following in the dough, sprinkled on top before baking, or both - finely shredded medium-firm fresh cheeses and aged dry hard cheeses, chopped pork crackling, minced cabbage, black pepper, hot or sweet paprika, minced garlic, minced red onion, caraway seeds, sesame seeds, sunflower seeds or poppy seeds."
photo by mineplex6 photo by mineplex6
photo by mineplex6
photo by judyblalock687 photo by judyblalock687
photo by Jlie J. photo by Jlie J.
Ready In:
5 dozen




  • In a large bowl, combine milk, yeast and sugar and let stand until yeast is softened, about 10 minutes.
  • Add flour, cheese, salt, eggs, butter, and sour cream to the yeast mixture. Using an electric mixer, mix on low speed until dough comes together. Beat on medium speed 1 to 2 minutes. The dough should be smooth and not sticky.
  • Roll dough 1/2 inch thick on a lightly floured surface. Make a shallow cross-hatched pattern with the point of a sharp knife over the top of the dough and brush with egg yolk. Sprinkle cheese on top, and cut out rounds with a 1 to 1 1/2 inch cutter.
  • Arrange circles in rows on a parchment-lined baking sheet, about 1/4 inch apart. Put pan in a cold oven and set temperature to 400 degrees F. Bake about 25 minutes, until pogacsa are nicely browned on their tops and bottoms. Let cool completely and store airtight.
  • Pogacsa may also be frozen up to 1 month. Thaw and reheat at 225 degrees F for 20 minutes.

Questions & Replies

  1. Pogacsa is Cracklin' Biscuits. Cheese was never an ingredient. These should not be called pogacsa.


  1. This android tried this recipe for the first time step by step, and in under an hour they turned out amazing! ??
    • Review photo by judyblalock687
  2. 400 degrees... left me with burnt biscuits on the bottom, light yellow on the top and raw in the middle. The timeline is also longer than 45 min. I don't know what kind of android can make this in 45 minutes... I've been going for 2 hours. So much for the children's bread festival at school. I guess I'll go pick up a focaccia and pretend to be Italian. This is 20 minutes in the cold oven, set to 400F The piece of Gruyere was $14.99 This is what I get for being "too lazy" to translate and do the conversions from my mother's recipe.
    • Review photo by Jlie J.


  1. Used kraft Italian blend cheese. Let dough rest for one hour. Kneaded dough by hand.



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