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Hungarian Cottage Cheese Biscuits Recipe

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This recipe for Hungarian Cottage Cheese Biscuits, by , is from Sacred Heart Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Duell
Added: Friday, August 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. cottage cheese
1 1/2 sticks butter
2 c. flour (sifted)
1 tsp. salt (optional)
1 tbsp. melted butter
1 tbsp. caraway seeds or poppy seeds (optional)
1 egg, beaten

Directions:
Directions:
Knead chesse, butter and flour (and salt if used) together.
Put in refrigerator for several hours or overnight.
Roll out to 1/4 inch thickness and spread with melted butter.
Fold over four times and refreigerate again; for two hours.
Rollout to 1/2 inch thickness and cut in two inch rounds.
Brush with egg-yoke if topping with seeds.
Bake on umgreased cookie sheet at 400 degrees for 20 to 30 minutes -until golden brown.
You do not have to use dough all at once.
Refrigerate unused folded dough for several days or up to 10 days.
This recipe makes at least 40 large biscuits.
Great to make for a large group, or make as many as you want or need.

Number Of Servings:
Number Of Servings:
40 large biscuits
Personal Notes:
Personal Notes:
I took this recipe from a very old Hungarian cook book of my mother, Betty Tatar.

 

 

 

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