Make a biscuit dough as directed for strawberry shortcake, using half the quantity. Turn it into a pie-tin to bake. While it is still hot cut the edges and pull it apart with forks (do not cut it). Turn the crumb sides up; butter them and cover each one with a thick layer of crushed currants, which have been standing at least two hours with enough sugar to sweeten them. Place one layer on the other, cover the top with meringue, and ornament it with a few currants in lines or arranged in any way to suit the fancy. This is a delicious shortcake, the acid of the currants giving it more character than strawberry shortcake.