2 c Flour
3/4 c Sugar
1 ts Baking powder
1/2 c Butter
1/2 c Currants — or raisins
1 Egg
1/4 ts Salt
1/2 ts Nutmeg
Combine dry ingredients in a mixing bowl; blend well. With a pastry=20
blender, cut in butter until mixture resembles coarse meal, stir in=20
currants. Place egg in a 1 cup measure; beat lightly with a fork. Add=20
milk to the 1/4 cop mark; pour into flour mixture and stir with fork to=20
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=20 times. Roll to 1/4-inch
thickness and. with a floured small biscuit cutter,=20 cut into rounds.
Bake at 350=B0F on a cookie sheet until slightly browned. = =20 Cool on
rack. Keeps well stored in a metal container.
Yields
42 Servings