Today I invite you to Slovakia, where they make delicious pork crackling biscuits! This incredibly flaky snack is called "Pagáč," and of course, we Czechs love to bake them too, especially people who live in the areas bordering Slovakia.
➜ What are Pagáč biscuits
The name "pagáč" currently refers to a palm-sized round biscuit made of yeast dough. When prepared, the yeast dough is brushed with ground pork cracklings, then folded and rolled out several times. This method gives the pagáče an incredibly flaky texture, softness, and wonderful taste.
The last time I baked pagáče was for a family gathering, where the snack was a huge success. These crackling biscuits are delicious on their own or paired with a glass of wine or cold beer.
The Slovak name for crackling biscuits recipe is "oškvarkove pagáče", while we Czechs call them "škvarkové pagáče". As you can see, both names are pretty similar!
A quick note: While a pagáč is one piece, pagáče are two and more pieces (e.g., plural).
MY TIP: Check out more Slovak recipes!
➜ Pronunciation
Thats on how we Czechs pronounce the words "škvarkové pagáče." I have recorded a short audio clip to give you an idea. I am a native speaker, so you hear Czech firsthand.
➜ Ingredients you need
To make pork crackling biscuits from scratch, grab these items from your pantry:
- Pork cracklings; we can buy them in every supermarket in the Czech Republic, and I believe you can do the same where you live. Consult the shopkeeper or your butcher! Or learn, how to make homemade lard and cracklings.
- All-purpose flour
- Whole milk; lukewarm
- Pinch of sugar; to activate the yeast starter
- Eggs; one into the dough, another for egg wash. Both eggs ideally at room temperature.
- Active dry yeast
- Pork lard; or unsalted butter softened at room temperature
- Salt
- Caraway seeds; typical Czech spices!
✅ See the recipe below with step-by-step photos and many helpful tips. Scroll down for the full printable recipe in both US cups and metric measurements.
Next, prepare a baking tray, baking paper, a pastry brush, and a 2.½-3 inch-sized round cookie cutter.
➜ How to make pork crackling biscuits
STEP 1: In a bowl, combine the active dry yeast, sugar, and one tablespoon of flour. Pour in about half of the measured warm milk, whisking well to avoid lumps in the yeast mixture. Let stand for about 10-15 minutes until bubbles appear on the surface.
STEP 2: Make a smooth, non-sticky dough with the activated yeast starter, flour, remaining lukewarm milk, egg, salt, and lard/or butter.
I use my stand kitchen mixer with a kneading hook attached. I let the dough knead on medium speed for about 8-10 minutes.
STEP 3: Meanwhile, grind the pork cracklings and mash them with a spoon to a paste.
TIP: How to grind pork cracklings? It is best to process the cracklings in a meat grinder. An electric meat grinder saves a lot of time and effort. Immediately after use, disassemble and clean the grinder to prevent the cracklings from drying out inside.
STEP 4: Immediately after kneading, roll out the dough on a lightly floured surface into a rectangle about ⅓ inch thick and brush with the ground crackling paste.
STEP 5: Roll it up like a strudel and fold it over three times.
You can see how I did it in the picture below. I rolled the dough from both sides to the center and then folded it.
STEP 6: Wrap the folded dough in plastic wrap, transfer to a plate and put in the fridge for 30 minutes to rise.
STEP 7: After half an hour, take the dough out, dust it with a little flour, and roll it out gently. Don't roll it too thinly and don't put too much pressure on the rolling pin; otherwise, you will tear the dough and the filling of cracklings will come out. Fold the dough again, wrap it, and put it in the fridge for another 30 minutes.
STEP 8: Repeat the previous step again. In total, the dough will rise for 3x30 minutes.
STEP 9: After the final rise, roll out the dough on a floured surface to about ¾ inch thick. Cut out circles, either with a cookie cutter or a thin-walled glass. The diameter of the cut-outs should be about 2 ½ to 3 inches.
STEP 10: Transfer the biscuits to a baking sheet lined with parchment paper. Cover with a tea towel and leave in a warm place to rise for about 15 minutes.
Meanwhile, preheat the oven to 400°F (200°F). Beat the eggs in a bowl to make the egg wash.
STEP 11: Brush the raised biscuits with egg wash and sprinkle the surface with caraway seeds. Bake in a preheated oven for 15 minutes.
➜ Video recipe
Still not sure how to make pagáče biscuits? I made a video that you can find on my YouTube channel by clicking on the image below. If you like the video recipe, I will be glad to have you subscribe!
➜ How to serve
These pagáče crackling biscuits taste wonderful, both hot and cold. Serve them as an appetizer with wine or beer. You can also fill the biscuits with a good bread spread!
Any biscuits left? Cover them with plastic wrap and consume them within three days. You can extend their shelf life by putting the biscuits in the refrigerator.
➜ What are pork cracklings?
Pork cracklings are bits of rendered pig skins that have been fried to a golden brown and crispy texture, with tiny chewy pieces of meat. Cracklings are still popular in the Czech Republic and even in other Central European countries (Poland, Hungary, Slovakia) because it used to be common to keep pigs as a source of meat.
➜ Useful tips
- Don't be afraid to let the dough rise in the refrigerator. Covered with plastic wrap, it will rise easily. The dough also needs to rise three times for 30 minutes, see the recipe instructions, so it has enough time to get fermented.
- Before brushing the biscuits with egg wash, sometimes a decorative grid is cut into the surface with a knife.
⇢ Try out Bobalki, Slovak Christmas dish!
More tasty recipes:
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📖 Recipe
Flaky Pork Crackling Biscuits
Tap or hover to scale
Ingredients
Yeast dough:
- 7 ounces pork cracklings
- 3 cups all-purpose flour
- 1 ½ teaspoons active dry yeast
- 1 cup warm milk 110-115°F (42°C)
- ¼ teaspoon sugar to help activate yeast
- 2 Tablespoons pork lard (or unsalted butter, softened)
- 1 egg at room temperature
- 1 ½ teaspoons salt
Topping:
- 1 egg at room temperature
- 2 teaspoons caraway seeds
Instructions
- In a bowl, combine 1 ½ teaspoons active dry yeast, ¼ teaspoon sugar, and one tablespoon of 3 cups all-purpose flour. Pour in about half of the measured 1 cup warm milk, whisking well to avoid lumps in the yeast mixture. Let stand for 10-15 minutes until bubbles appear on the surface.
- In a bowl, add the rest of flour, remaining milk, 1 egg 1 ½ teaspoons salt, and 2 Tablespoons pork lard. Pour in the activated yeast starter and mix to form a smooth, non-sticky dough.
- Grind 7 ounces pork cracklings and mash them with a spoon to a paste texture.
- Immediately after kneading, roll out the dough on a lightly floured surface into a rectangle about ⅓ inch thick and brush with the ground crackling paste.
- Roll it up like a strudel, then fold it lengthwise three times.
- Wrap the folded dough in plastic wrap, transfer to a plate and put in the fridge for 30 minutes to rise.
- After half an hour, take the dough out and dust it with a little flour. Gently roll it out, being careful not to roll it too thinly or apply too much pressure on the rolling pin to avoid tearing the dough and letting the crackling filling escape. Fold the dough again, wrap it, and place it in the fridge for another 30 minutes.
- Repeat the previous step again. In total, the dough will rise for 3x30 minutes.
- After the final rise, roll out the dough on a floured surface to about ¾ inch (2 cm) thick. Cut out circles using either a cookie cutter or a thin-walled glass. The diameter of the cut-outs should be about 2 ½ to 3 inches.
- Transfer the biscuits to a baking sheet lined with parchment paper. Cover with a tea towel and leave in a warm place to rise for about 15 minutes.
- Meanwhile, preheat the oven to
400 °F. Beat 1 egg in a bowl to make the egg wash. - Brush the risen biscuits with egg wash and sprinkle the surface with 2 teaspoons caraway seeds. Bake in a preheated oven for 15 minutes.
Notes
- The basic recipe makes 12-16 biscuits, depending on their size.
- SERVING: These Pagáče crackling biscuits taste wonderful, both hot and cold. Serve them as an appetizer with wine or beer. You can also fill the biscuits with any savory bread spread!
- Any biscuits left? Cover them with plastic wrap and consume within three days. You can extend their shelf life by putting the biscuits in the refrigerator.
- How to grind pork cracklings? It is best to process the cracklings in a meat grinder. An electric meat grinder saves a lot of time and effort. Immediately after use, disassemble and clean the grinder to prevent the cracklings from drying out inside.
Mary Ann Naylor says
My mom always used pieces of ham and pork fat for her biscuits. She would fry up the ham pieces before making the biscuits. I am not sure that I will be able to get pork cracklings here in the States, Would ground up thick-sliced bacon work? Fry before making the biscuits? Thank you.