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
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.