Please note: a correction/explanation has been added to the biscuit recipe in this post.
It is in the recipe in red font like this.
Today we stayed home, resting from our eventful week. Beloved is doing very well. He spends most of the time in his special chair with his leg propped up. But even in that position he is diligent to do his exercises, ten sets of each three times a day. I watch him and it makes me tired.
When he is up on his feet, he uses his walker except when on the stairs, and then he uses his cane. The problem with the walker is that it keeps both of his hands occupied, so he isn't able to carry anything with him. This morning he asked me to sew a bag of some kind to carry his iPad. So I spent about an hour whipping up something, marveling that I already had masculine fabric already on hand. The outside of the bag is blue and the inside is lined with a yellow nuts and bolts print. I don't even remember when I bought that material but it just goes to show that you never know when something odd like that can be put to good use.
A physical therapist came to the house mid-day to do the necessary paper work and to prepare us for the PT sessions that will begin full-throttle next week. After that I spent time in my sewing room while Beloved took a good, long nap. We had a chuck roast in the slow-cooker all afternoon, which made the house smell so homey.
I decided this would be a good time to have homemade biscuits. After milling the whole wheat berries into flour, I combined that with white flour to make the following recipe (which turned out well):
Whole Wheat Biscuits
1 1/2 cups unbleached flour
1/2 cup freshly-milled whole wheat flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 Tablespoons sugar
6 Tablespoons unsalted butter
4 Tablespoons Saco Buttermilk Powder combined with 1 cup water*
Heat oven to 400 degrees F. Butter the baking sheet and set it aside. In the bowl of a food processor combine the flours, baking powder, baking soda, salt, and sugar. Cut in the butter until the mixture looks like coarse meal. Add the buttermilk, mixing just until blended, careful to not overmix. *Note: Add only as much of the buttermilk as is needed. Using the entire 1 cup has proven to be too much liquid when I make this.
Turn the dough onto a flour-dusted surface and knead 8 - 10 times, adding more flour if needed. Pat out the dough to about 3/4 inch thick then, using a 2 1/2 diameter cutter, cut out the biscuits. Place them on the buttered baking sheet.
Bake the biscuits for 15 minutes, until light golden brown. Cool for 5 minutes before serving. Makes 12 biscuits.