Sunday, January 12, 2014

Hungarian Cottage Cheese Biscuits

I tried these flaky biscuits at the home of Faye and Ted Kiss in Saskatoon. Ted grew up in Hungary and escaped after the Communist crackdown on the October Revolution in 1956. (Read more of his story.) His Canadian wife Faye has become an excellent cook of Hungarian foods, like these yummy biscuits.

Cottage Cheese Biscuits - Turos Pogácsa
4 cups flour
1 lb margarine (Imperial works well)
2 cups cottage cheese
1 tsp baking powder
1 tsp salt
3 tbsp sour cream
1 egg, whisked
Caraway seeds or parmesan cheese for sprinkling

Note: you can use butter but it hardens in the fridge and makes rolling more difficult.

Mix flour and margarine with a pastry blender until crumbly. Press the cottage cheese with a folk until smooth. (A few lumps are okay.) Add to the flour with the baking powder, salt and sour cream. Mix with a spoon until it sticks together. Roll the dough on a floured surface. The dough will be a bit uncontrollable at this stage. Fold the dough in quarters, press together, wrap in plastic and refrigerate.

Every 5-6 hours, roll the dough, fold in quarters and refrigerate. Do this at least four times over 2-3 days.

On the last roll, roll the dough about 1/2 inch thick. Brush with whisked egg and sprinkle with caraway seeds or parmesan cheese. Cut with a small round biscuit cutter. Bake at 400F about 20 minutes. The biscuits will rise and even topple over in the oven. This recipe will make a least 3 cookie sheets of biscuits.

Faye says: "This is an excellent appetizer biscuit, great with beer or pre-dinner drink. To reheat, place in one layer on cookie sheet and warm at 300F for 10 minutes. DO NOT microwave. Due to the high fat content the biscuits will become gummy."

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