Babos Pogácsa with a Twist

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon smoked paprika 1/2 teaspoon smoked paprika
• 1/2 teaspoon caraway seeds 1/2 teaspoon caraway seeds
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1 cup (100g) grated Hungarian cheese (túró or körözött) 1 cup (100g) grated Hungarian cheese (túró or körözött)
• 1/2 cup (50g) grated cheddar cheese 1/2 cup (50g) grated cheddar cheese
• 1/4 cup (25g) grated Parmesan cheese 1/4 cup (25g) grated Parmesan cheese
• 1/4 cup (50g) crumbled feta cheese 1/4 cup (50g) crumbled feta cheese
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 11g, 7g
• Carbohydrates (total, sugars): 15g, 1g
• Protein: 6g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a large mixing bowl, whisk together the flour, baking powder, salt, smoked paprika, and caraway seeds.
3. 3.
   Add the cold butter to the flour mixture and use your fingertips or a pastry cutter to cut it into the flour until the mixture resembles coarse crumbs.
4. 4.
   Stir in the grated Hungarian cheese, cheddar cheese, Parmesan cheese, and feta cheese until well combined.
5. 5.
   Gradually add the milk, mixing until the dough comes together. Be careful not to overmix.
6. 6.
   Turn the dough out onto a lightly floured surface and knead it gently for a minute.
7. 7.
   Roll out the dough to a thickness of about 1/2 inch (1.3 cm) and use a round cookie cutter to cut out the biscuits.
8. 8.
   Place the biscuits onto the prepared baking sheet, leaving some space between them.
9. 9.
   Brush the tops of the biscuits with the beaten egg wash.
10. 10.
    Bake in the preheated oven for 15-20 minutes, or until the biscuits are golden brown and cooked through.
11. 11.
    Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

• Hungarian cheese — If you can't find Hungarian cheese, you can substitute it with cottage cheese or a soft, crumbly cheese like queso fresco.
• Caraway seeds — Toasting the caraway seeds before adding them to the dough will enhance their flavor. Simply heat them in a dry skillet over medium heat for a couple of minutes until fragrant.

Tips & Tricks

• For an extra kick of flavor, add a pinch of garlic powder or dried herbs, such as thyme or rosemary, to the dough.
• Serve the Babos Pogácsa warm with a dollop of sour cream or a side of Hungarian goulash for a complete Hungarian culinary experience.
• If you prefer a spicier version, sprinkle some hot paprika or chili flakes on top of the biscuits before baking.
• These biscuits can be stored in an airtight container at room temperature for up to 3 days. To reheat, simply warm them in a low oven for a few minutes.

Serving advice

Serve the Babos Pogácsa as an appetizer or snack. They are best enjoyed warm, straight from the oven. Pair them with a glass of Hungarian red wine or a refreshing cucumber salad for a delightful culinary experience.

Presentation advice

Arrange the Babos Pogácsa on a platter, garnished with fresh herbs like parsley or dill, to add a pop of color. Serve them alongside a small bowl of sour cream or a tangy tomato chutney for dipping.