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Paprika Biscuit Tops

Courses: Breads

Recipe Ingredients

2 cups 125g / 4.4ozCake flour
1 tablespoon 15mlSweet Szegedy paprika
1 tablespoon 15mlSugar
2 teaspoons 10mlBaking powder
1/2 teaspoon 2.5mlSalt
4 oz 113gCold butter - cut pea-sized bits
1/2 cup 31g / 1.1ozFresh corn kernels
1/4 cup 15g / 0.5ozMinced onion
2   Garlic cloves - minced
1   Jalapeño - minced (small)
1 teaspoon 5mlChopped fresh sage
1/2 cup 118mlCream

Recipe Instructions

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.

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.

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

This recipe yields 8 biscuits.

MELTING POT with Wayne Harley Brachman - (Show # MP-1B13) - from the TV FOOD NETWORK


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