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2 cups cake flour
1 tablespoon sweet Szegedy paprika
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
4 ounces cold butter, cut into pea-sized bits
1/2 cup fresh corn kernels
1/4 cup minced onion
2 cloves garlic, minced
1 small jalapeno, minced
1 teaspoon chopped fresh sage
1/2 cup creamIn a large bowl, stir together the flour, paprika, sugar, baking powder and salt. Using a flat beater attachment on an electric mixer, work in the butter until the mixture resembles coarse meal. Mix in the corn, onion, garlic, jalapeno, sage, and cream and to form a soft dough. Knead for about 10 seconds, then lightly flour, and pat out 3/4 inch thick. Refrigerate for at least 1 hour until firm. Set a rack in the middle of the oven and preheat to 375 degrees F. Cut out 2 1/4 inch round biscuits and arrange them at 2-inch intervals on a nonstick or parchment lined cookie sheet. If necessary, gently pat the scraps together, re-chill for 10 minutes and cut more biscuits to make a total of 8.
Bake the biscuits for 20 minutes, or until slightly tanned and springy. Set the cookie sheet on a rack to cool.
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