1 1/2cupsvegan buttermilk(1 1/2 cups non-dairy milk mixed with 1 1/2 tablespoons freshly squeezed lemon juice, left to sit for at least 5 minutes before using)
In a large mixing bowl, mix the flour, salt, baking soda, and sugar.
Use a pastry cutter or your fingers to mix the butter into the flour mixture—just as you would when making pie crust or biscuits. Stop when the butter is in pea-sized pieces.
Make a well in the center of the dry ingredients and pour in the buttermilk. Use your hands or a spatula to make a sticky dough. You can shape and fold a few times, but no need for kneading—you don't want to overwork this dough. Fold in the currants or raisins if using.
Transfer the dough to a floured surface. With floured hands, gently form it into a circle, about 8 inches in diameter. Transfer to a piece of parchment. Score the top in an X shape.
Transfer the parchment and dough to a baking sheet or cast iron skillet. Bake for 45-50 minutes, or the bread is a deep golden brown. Enjoy!