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Caraway cheese biscuits on a plate
Flaky biscuits with caraway seeds and cheese

Caraway & Cheese Biscuits

Author: Flavelo
Recipes Cakes and Desserts
The secret to the perfect biscuit lies in the layers. This recipe uses a folding technique similar to puff pastry. During baking, the butter between the layers creates steam, lifting the dough high and making it airy. The earthy taste of caraway seeds is a classic Hungarian pairing with salty cheese.
🕒 Prep Time 30 mins
🍳 Cook Time 25 mins
⌛ Total Time 1 hr 55 mins
🍽️ Servings 8 servings
🔥 Calories 380 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Rolling pin
  • Biscuit cutter
  • Pastry brush

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Dissolve sugar in lukewarm milk and sprinkle yeast over it. Let sit for 10 minutes until frothy.

Tip: Yeast needs warmth and sugar to wake up.
2 ✓

Mix flour, salt, and ground caraway. Cut in the cold butter until it resembles wet sand.

Tip: Keep the butter cold! You need small bits of butter to remain for flaky layers.
3 ✓

Add the egg, sour cream, and yeast mixture. Knead quickly until it just comes together. Do not overwork!

Tip: Over-kneading develops gluten, creating a rubbery texture instead of a crumbly one.
4 ✓

Cover and proof for 40 minutes. Roll out to finger thickness, sprinkle with half the cheese, and fold (left to center, right to center, top down, bottom up).

Tip: Folding traps butter layers. This creates steam pockets during baking for lift.
5 ✓

Rest for 20 minutes. Repeat rolling, sprinkling with remaining cheese, and folding.

Tip: Resting relaxes the gluten, making the dough easier to roll.
6 ✓

Roll to 3/4-inch thickness, score the top, and cut out biscuits. Place on a sheet, brush with egg, and sprinkle with whole caraway seeds.

Tip: Dip cutter in flour and press straight down. Twisting seals the edges!
7 ✓

Bake at 350°F (180°C) for 20-25 minutes until golden brown.

Tip: Don't open the oven door early; escaping steam can cause them to collapse.

Recipe FAQ

Why did my biscuits fall over?
You likely pressed the cutter unevenly or the edge wasn't sharp enough, sealing the sides and preventing an even rise.
They dried out by the next day.
Thanks to the butter content, they should stay soft if stored airtight. If dry, they might have been overbaked.

Ingredients

  • 1 lb All-Purpose Flour
  • 9 oz Cold Unsalted Butter (approx. 2 sticks + 2 tbsp)
  • 2/3 cup Sour Cream
  • 1 packet Active Dry Yeast (2 1/4 tsp)
  • 1/2 cup Lukewarm Milk
  • 1 tsp Granulated Sugar
  • 1 large Egg (for dough)
  • 5 oz Shredded Cheese (e.g., Swiss or Trappist)
  • 1 tsp Salt
  • 1 tsp Ground Caraway Seeds
  • 1 tsp Whole Caraway Seeds (for topping)
  • 1 large Egg (for egg wash)