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Hungarian Sour Cream Biscuits

(tejfolos pogacsa)
Hungarian Sour Cream Biscuits
Ingredients (for 60 biscuits):
60 dkg flour
25 dkg unsalted butter
4 dl sour cream
2.5 dkg yeast
1 tsp sugar
0.5 dl milk
4 egg yolks
2-3 dkg salt
butter to grease the pan

1 egg
8 – 10 dkg grated cheese

Total preparation time: 3 – 3.5 hours

Difficulty level: ☺☺☺

Getting ready
: Let the sour cream drip through a sieve lined with cheesecloth or a fine linen cloth (1– 2 hours).


Dissolve yeast in warm milk, add sugar, and let stand in a warm place, until yeast begins to foam (10-15 minutes). Melt the butter, and mix in all main ingredients. Knead well, until ingredients are fully incorporated into sticky dough. Place in a bowl, cover, and let stand for at least half an hour.

Remove and roll out on floured board, then fold and put back into the bowl and let stand for another half an hour. Repeat roll out, folding, and standing process one more time, then remove and roll out to the thickness of your little finger.

Brush top with beaten egg, and then sprinkle with grated cheese. Cut into small biscuits, and place on greased baking pan. Let stand for about 15 minutes, and then bake in a preheated oven (160-170º C) until golden brown.

Yields 60 biscuits.

  • Start dripping the sour cream at least 1-2 hours before baking, but for best results, you may want to let it drip overnight. The more whey drips out of it, the tastier your biscuits will be.
  • Sift the flour. This will let more air into the dough, making your biscuits crispier.
  • Use butter only! Margarine will not work with this recipe.
  • You may let the dough stand for longer periods than half an hour.
  • When you cut out the dough, you may keep kneading the leftovers together, then roll out, and cut out more biscuits. This will result in a slightly harder dough, but the end result will be just as tasty.

Bon appetit!