• 1/2 cup dried currants or raisins
• boiling water
• 1-1/2 cups all purpose flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 2 Tbs. sugar
• 3/4 tsp. salt (optional)
• 3/4 tsp. cinnamon
• 1/2 cup unsalted butter, chilled and cut into bits
• 3/4 cup quick oatmeal
• 3/4 cup buttermilk
• 1 cup apricot preserves

Preheat oven to 425° F. Place currants in a bowl. Cover with boiling water and let soak 5 minutes. Drain and set aside. Sift together next 6 ingredients in a food processor or mixing bowl. Cut in butter until mixture resembles coarse meal. Add oats, drained currants and buttermilk. Process or stir until mixture forms a sticky soft dough. Do not over mix. Place 1-1/2 Tbs. of dough per biscuit on a buttered baking sheet. Bake 15-17 minutes or until just golden. Serve with preserves.