Recipes and Cooking Flaky Currant Biscuits 5.0 (1) 1 Review The only thing that can make our biscuits better is jeweling them with sweet dried currants. For a bit more tang in every bite, use our buttermilk variation. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 13, 2021 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 15 mins Bake Time: 12 mins Total Time: 27 mins Servings: 12 Yield: 12 biscuits Jump to Nutrition Facts Ingredients 3 cup all-purpose flour 1 tablespoon sugar 1 tablespoon baking powder* 1 ½ teaspoon orange zest 1 teaspoon salt ¾ teaspoon cream of tartar* ¾ cup butter ⅓ cup dried currants 1 cup milk Directions Preheat oven to 450°F. In a large bowl stir together first six ingredients (through cream of tartar). Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Add currants; toss to combine. Make a well in center of flour mixture. Add milk all at once. Using a fork, stir just until moistened. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it just until dough holds together. Pat or lightly roll dough until 3/4 inch thick.** Cut with a floured 2 1/2-inch biscuit cutter; reroll scraps as needed and dip cutter into flour between cuts. Place dough circles 1 inch apart on an ungreased baking sheet. If desired, brush with additional milk. Bake 12 to 14 minutes or until golden. Remove from baking sheet; serve warm. *Note If baking powder or cream of tartar appears lumpy, sift through a fine-mesh sieve. **Note You can also roll dough into a circle and cut it into wedges or roll it into a rectangle and cut it into strips or squares. Buttermilk Biscuits Prepare as directed, except for rolled-dough biscuits substitute 1 1/4 cups buttermilk or sour milk for the 1 cup milk. For drop biscuits, increase buttermilk or sour milk to 1 1/2 cups milk.TIP: For each 1 cup sour milk, add 1 Tbsp. lemon juice or vinegar to a liquid measuring cup. Add enough milk to make 1 cup total liquid. Stir; let stand 5 minutes before using. Rate it Print Nutrition Facts (per serving) 243 Calories 12g Fat 29g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 243 % Daily Value * Total Fat 12g 15% Saturated Fat 8g 40% Cholesterol 32mg 11% Sodium 419mg 18% Total Carbohydrate 29g 11% Total Sugars 5g Protein 4g Vitamin C 0.6mg 3% Calcium 104mg 8% Iron 1.7mg 9% Potassium 128mg 3% Folate, total 59.1mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.