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 to make 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°F on a cookie sheet until slightly browned. = Cool on rack. Keeps well stored in a metal container.