Paprika Biscuit Tops

• 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

1. In a large bowl, stir together the flour, paprika, sugar, baking powder and salt.
2. Using a flat beater attachment on an electric mixer, work in the butter until the mixture resembles coarse meal.
3. Mix in the corn, onion, garlic, jalapeno, sage, and cream and to form a soft dough.
4. Knead for about 10 seconds, then lightly flour, and pat out 3/4 inch thick.
5. Refrigerate for at least 1 hour until firm.
6. 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.
7. If necessary, gently pat the scraps together, re-chill for 10 minutes and cut more biscuits to make a total of 8.
8. Bake the biscuits for 20 minutes, or until slightly tanned and springy.
9. Set the cookie sheet on a rack to cool.

cake flour, sweet szegedy paprika, sugar, baking powder, salt, cold butter, fresh corn kernels, onion, garlic, jalapeno, fresh sage, cream

Taken from www.foodnetwork.com/recipes/paprika-biscuit-tops-recipe.html (may not work)