Preparation / Directions:
Combine dry ingredients in a mixing bowl; blend well. With a pastry blender, cut in butter until mixture resembles coarse meal, stir in currants. Place egg in a 1 cup measure; beat lightly with a fork. Add milk to the 1/4 cop mark; pour into flour mixture and stir with fork tomake a soft dough. A little more milk may be needed. On a floured surface shape dough into a ball and knead lightly 5-6
times.
Roll to 1/4-inch thickness and. with a floured small biscuit cutter, cut into rounds. Bake at 350=B0F on a cookie sheet until slightly browned. Cool on rack.
Keeps well stored in a metal container.
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