Alzheimer’s & Biscuits

Alzheimer’s & Biscuits

When I move to a new place, I often take a day to wander at will.  I discover antique stores & farmers markets I would not normally know about.  It is fun to see what might lie ahead.

Several months ago I found a Country Primitive Store on a lazy afternoon out.  The simplistic style of country appeals to me.  I love crocks, jars, & candles.  Country decorating is so cozy, it just seems to invite one’s guests to relax and be themselves.

My friend Penny owns the store I just mentioned.  She is a believer in Christ that just seems to exude His peace in her life.  It was never more evident to me than when I touched base with her during my last visit.

She & her husband have recently begun care-taking her elderly father-in-law with Alzheimer’s disease.  This pervasive illness robs one of cognitive memory and physical ability over time.  Penny gave no indication that these present circumstances were in any way a burden to her, even though her father-in-law needs constant supervision.  God’s peace seems to flow from her.

When I inquired as to the level of memory loss, she simply smiled & said that they had not realized the extent of his decline until they moved him into their home.  Often this is the case for Alzheimer’s. She related that sometimes he looks at his plate, but doesn’t know what to do with the food. 

As she put it, “As soon as I butter his biscuit & hand it to him, he knows what to do .” 

As I thought this out later, I was reminded that I am sometimes like Penny’s dear father-in-law.  As I seek God’s will for my life, I look at my full plate of responsibility & wonder what to do with it all.  In my daily quiet time, the Lord speaks & directs.  He “butters my biscuit”, so to speak, & hands it back to me so I can feast at His table. :-)

When my husband died unexpectedly, I became the head of my household.  My children depend on me as a stable influence in their life.  My employer expects a hard worker with a good attitude.  My friends, while gracious & understanding, want a friend that isn’t always whining about the circumstances in her life.  I don’t want to be around that kind of person myself.  :-)

There is beauty in every day & blessings abound even in the midst of difficulty.   I know God has a plan & purpose for me AND for you.

I’m sharing a couple of good biscuit recipes today…


2-1/2 tsp. dry yeast
1/4 c. warm water
1 c. shortening
5 c. all purpose flour
2 c. buttermilk
1 tsp. salt
1/4 c. sugar
 1 T. baking powder

Dissolve yeast in warm water and set aside.
Combine flour, sugar, baking powder, 
and salt. Cut in shortening until it resembles cornmeal. Add yeast mixture and buttermilk to dry ingredients. Mix until ingredients are incorporated, but don’t over beat.
Turn out onto floured surface. Knead for 1 minute. Roll out dough to 3/4 inch
high and cut with biscuit cutter. Place onto cookie sheet and brush top with melted
butter. Bake in 400° preheated oven for 15 minutes or until brown.
Yield: 12-16 

Note: These are light and fluffy-somewhere between a roll and a true biscuit. Freeze
on a silicone lined cookie sheet until hard, then place in labeled Ziploc’s. Fresh
biscuits are minutes away. Baking time increases a bit for frozen biscuits. A word
about silicone cookie sheet liners-they are great!! Get one…or two.


(a good basic biscuit)

4 c. all purpose flour
4 tsp. sugar
2 T. baking powder
2/3 c. unsalted butter, chilled
1 tsp. baking soda
1-1/2 c. buttermilk
1 tsp. salt
butter, melted

Preheat oven to 450°. Sift the flour with the baking powder, baking soda, salt, and sugar in a large bowl.
Cut in the butter with a knife. Blend with a pastry blender until 
the texture of coarse crumbs. Stir in the buttermilk to form a soft dough.
briefly on a lightly floured board. Roll dough out 1-1/4 inches thick. Cut into 3 inch rounds and arrange with sides touching.
Brush the tops with melted butter. Bake until 
golden, about 20-25 minutes. Makes 8-9 large biscuits.

Note: The more you handle biscuit dough, the tougher it gets. A soft dough yields a more tender product. Freeze buttermilk for up to 3 months. It will separate as it thaws. Stir well to remix the buttermilk, then measure for the recipe. It is perfectly good for baking. I know you can sour milk with lemon juice as a buttermilk substitute, but Iike the real thing better.

Confectionately  Yours,