Preheat oven to 400° with rack in top third. Grease two cookie sheets or line them with parchment paper.
Using an electric stand mixer with paddle attachment, mix together Biscuit & Scone Mix and sugar. Add butter and mix until pea-size crumbs are formed, then add currants and mix again. Add milk and stir until all is well incorporated.
Drop heaping tablespoons of dough onto cookie sheet, making the dollops as tall as possible and spacing them about 3 inches apart.
Bake for 13 to 18 minutes until just starting to brown.
Let cool a little before serving; they are very fragile when hot.
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