3 c. flour
2 1/2 tsp. baking powder
1/2 c. sugar
1 tsp. salt
3/4 c. butter, no substitute
3/4 c. currants, washed & dried
1 c. buttermilk
1/4 c. half and half

Sift together dry ingredients. Cut in butter. Add currants. Add buttermilk gradually and lightly. Mix until dough clings together. Turn dough onto floured board. Pat or roll lightly into 1/2 inch thick circle. Cut with 2 inch biscuit cutter. Place on greased baking sheet.

Brush tops with cream. Bake 15 minutes in a 350 degree oven. Great for afternoon tea or breakfast. Can be mixed up to butter and kept in refrigerator - mix in buttermilk and currants in morning.