Ingredients Jump to Instructions ↓

  1. 2 cups 125g / 4.4oz Cake flour

  2. 1 tablespoon 15ml Sweet Szegedy paprika

  3. 1 tablespoon 15ml Sugar

  4. 2 teaspoons 10ml Baking powder

  5. 1/2 teaspoon 2 1/2ml Salt

  6. 4 oz 113g Cold butter - cut pea-sized bits

  7. 1/2 cup 31g / 1.1oz Fresh corn kernels

  8. 1/4 cup 15g / 1/2oz Minced onion

  9. 2 Garlic cloves - minced

  10. 1 Jalapeño - minced (small)

  11. 1 teaspoon 5ml Chopped fresh sage

  12. 1/2 cup 118ml Cream

Instructions Jump to Ingredients ↑

  1. 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, jalapeño, 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.

  2. Set a rack in the middle of the oven and preheat to 375 degrees. 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.

  3. Bake the biscuits for 20 minutes, or until slightly tanned and springy. Set the cookie sheet on a rack to cool.

  4. This recipe yields 8 biscuits.


Send feedback