4 c. all purpose flour
1 c. granulated sugar
2 tsp. baking powder
1 tsp. salt
1 tsp. ground nutmeg
1/2 c. solid vegetable shortening
1/2 c. butter, lightly salted
1 c. Zante currants or dark seedless raisins
2 lg. eggs
2/3 c. milk

Mix flour, sugar, baking powder, salt and nutmeg in a large bowl. Add shortening and butter and cut in with a pastry blender or two knives until mixture resembles coarse meal. Stir in currants. Beat eggs with milk. Add to flour mixture and stir with a fork until it clumps together to make a dough. Knead dough lightly into a ball and turn out onto a lightly floured surface. Roll out 1/4 inch thick. Cut out with a plain 3-inch biscuit cutter. Heat an electric skillet to 350 degrees or heat a pancake griddle or iron skillet until a drop of water sizzles when flicked onto it. Bake 5 to 8 minutes on each side, turning once, until well browned. Cool on wire racks. Serve warm or cold. Makes 30.