Recipe courtesy of Wayne Harley Brachman
Paprika Biscuit Tops
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- Total: 2 hr 15 min
- Prep: 25 min
- Cook: 1 hr 50 min
- Yield: 8 biscuits
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 302
- Total Fat
- 18 g
- Saturated Fat
- 11 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 4 g
- Cholesterol
- 51 mg
- Sodium
- 193 mg
- Total: 2 hr 15 min
- Prep: 25 min
- Cook: 1 hr 50 min
- Yield: 8 biscuits
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 302
- Total Fat
- 18 g
- Saturated Fat
- 11 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 4 g
- Cholesterol
- 51 mg
- Sodium
- 193 mg
Ingredients
Directions
- In 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.
