Preheat oven to 350 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.
In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder and salt.
Add pieces of butter to bowl, and rub into flour with fingers or mix with a blending fork, until mixture resembles fine breadcrumbs.
In a glass measuring cup, whisk together the whole milk and large egg.Reserve 2 tablespoons of milk mixture to use as egg wash for the top of the biscuits later.Add remaining milk mixture to flour, mixing in to make a dough.
Tear off a piece of parchment paper (12×15″) and lightly flour. Roll dough into a 12×10″ rectangle. Sprinkle black currants evenly over one half of the dough. Place the other half of the dough onto the top of the dried fruit.
With a lightly floured rolling pin, roll out the dough once more, to a 15×8″ rectangle. It will resemble the thickness of a pie crust.
Place the dough and parchment paper onto a baking sheet. Using a fork or roller docker, poke holes in the dough.
Cut the dough with a pastry wheel in half the long way and then into 1″ strips to form biscuits. Do not separate. Apply egg wash over dough.
Bake biscuits in preheated oven for 20-25 minutes, until golden brown. Cool on wire racks and break apart. Makes 22-24 tea biscuits.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.