I rarely eat biscuits, but when we make them they disappear incredibly fast. In Hungary, pogacsa take many forms, but the flaky, layered ones are among the winners. The yeasted, leavened versions are delicious as well, but really it's the layers of butter that make the beautiful texture of the final product. It is important to cut these with a sharp tool or they will not rise as nicely and evenly. Placing them closer (half a centimeter) on the baking sheet will also encourage them to rise high.
Ingredients
360 g flour
1 tsp salt
1 tbsp baking powder
1 tbsp sugar
85g butter
230g cold milk
Preparation
Preheat oven to 425F with rack in the top portion.
Line a baking sheet with parchment paper.
Measure out the dry ingredients and mix. Then crumble in the room temperature butter to make an even crumbly mixture like panko breadcrumbs.
Drizzle in the milk and quickly and gently bring it together. If the sough is dry, add a little bit more milk.
Place the dough on a lightly floured surface, and press into a 1.5 cm-thick rectangle. Fold into thirds. Roll out to be 1.5cm-thick, then cut with a sharp shape or a knife.
Place biscuits onto the baking sheet, with 0.5cm space in between them, bottom side up.
Brush with milk and bake for about 15-20 minutes, until light brown. Serve warm!
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