Ingredients
3-1/4 cups flour
1/3 cup plus 1 Tbsp. sugar, divided
1 tsp. CALUMET Baking Powder
1 tsp. baking soda
1 tsp. salt
1/2 cup cold butter, cut up
1-1/3 cups buttermilk
1/2 cup currants
Method
Sources
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Recipe1M+
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Recipe1M+
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Shelf-stable buttermilk — biscuits, pancakes, fried chicken brine
Aluminum-free baking powder — no metallic taste in baked goods
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Stand mixer for bread dough, pastry, meringues, butter churning
Powdered cream for shelf-stable cooking — sauces, baking, camping
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Shelf-stable buttermilk — biscuits, pancakes, fried chicken brine
Aluminum-free baking powder — no metallic taste in baked goods
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Stand mixer for bread dough, pastry, meringues, butter churning
Powdered cream for shelf-stable cooking — sauces, baking, camping
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heat oven to 350f. mix flour, 1/3 cup sugar, baking powder, baking soda and salt in large bowl. cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. add buttermilk and currants; stir just until dry ingredients are moistened. place dough on lightly floured surface; knead 10 times or until no longer sticky. shape into 2-1/2-inch-thick round. place on baking sheet sprayed with cooking spray. cut deep 1/2-inch "x" in top of dough; sprinkle with remaining sugar. bake 1 hour or until golden brown. remove from baking sheet to wire rack; cool completely.