Preheat oven to 400 degrees F.
Place all the dry ingredients together in the food processor and pulse until mixed.
Drop in the coconut oil by spoonfuls around the food processor bowl, and pulse until the coconut oil is chopped into pieces the size of peas. As long as the coconut oil isn't too cold, the mixing happens quickly.
Pour in the butter”milk” and then the flax eggs and pulse until the dough gathers together in a ball. It will be slightly sticky.
If needed, use the extra Red Mill baking mix to dust your hands before removing the dough from the food processor bowl and placing into a mixing bowl. Fold in the currants until evenly distributed.
Scoop the dough out to form approximately 1 to 1½-inch balls. I use an ice cream scoop for this, then roll the balls in my hands.
Place balls of dough on parchment paper on a baking sheet and flatten slightly or leave round depending on your preference.
Bake for 12-15 min at sea level; at high altitude bake for 20 minutes. If your dough was very sticky, aim to bake for the longer time.
Biscuits will brown very slightly on the top and more so on the bottoms. The outside will be crisp and a biscuit will give just a little when pressed in the center.