You are here: Home » Recipes » Simple Cheese Pogácsa Simple Cheese Pogácsa Recipe by Greg PatentKitchen Tested Yield 5 dozens Flaky, cheesy biscuits give a nod to Southern cooking but stay true to their Hungarian heritage. Teresa Blackburn PrintEmail Greg Patent focuses on time-honored recipes that celebrate our rich immigrant heritage. These pogácsa (po-gah-tcha), Hungarian for “biscuit,” are perfect for parties. Ingredients Dough1/2 cup whole milk, heated to 110F to 115F 1 package active dry yeast (about 2 teaspoons)1/2 teaspoon sugar4 cups all-purpose flour5 ounces finely shredded Gruyère cheese1 tablespoon salt2 eggs14 tablespoons (1 3/4) sticks softened unsalted butter1/2 cup sour creamTopping1 egg yolk2 ounces finely grated Gruyère cheese or other cheese Instructions Combine milk, yeast and sugar and let stand until yeast is softened, about 10 minutes. Combine flour, cheese, salt, eggs, butter, yeast mixture and sour cream in a large bowl. 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 400F. Bake about 25 minutes, until pogácsa are nicely browned on their tops and bottoms. Let cool completely and store airtight. Pogácsa may also be frozen up to 1 month. Thaw and reheat at 225F for 20 minutes.