- 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 cream
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.