These are nice to serve at breakfast, with sweet butter and jam. Preparing them in a food processor is totally foolproof...although they can be prepared in a mixer using a paddle beater. Do not overbeat. This is not a fluffy biscuit, so don't think anything went wrong.

1/2 cup butter, cut into 8 pieces
2 cups flour
1/2 cup quick-cooking oats
1/4 cup sugar
2 teaspoons baking powder

1/3 cup milk
1 egg
1/2 cup dried black currants

Place first 5 ingredients in the bowl of a food processor and process for 10 on/off impulses, or until mixture resembles coarse meal. Beat together milk and egg, and add, all at once, with the dried currants. Process for another 5 on/off impulses, or until dough clumps together around the center.

Place dough on a floured pastry cloth and pat into a 3/4-inch thick circle. Cut into 2-inch rounds with a biscuit cutter, and place on an ungreased cookie sheet. Collect the scraps and cut into additional rounds. Bake in a 400° oven for about 15 minutes, or until biscuits are puffed and golden. Yields 20 biscuits.

Note: -At tea time, these are nice to serve with Lemon Devonshire-Type Cream, and topped with a few chopped, toasted pecans and sliced strawberries.

Lemon Devonshire-Type Cream:
Beat together 1 package (8 ounces) cream cheese, softened; 2 tablespoons cream; 1 tablespoon sour cream; 2 tablespoons sifted powdered sugar; and 1 tablespoon lemon juice until blended. Refrigerate for several hours or overnight.

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