Worth making from scratch?

juliep123

Thanks for all the feedback-i thought it was just my baking skills !!
From what you've all said it just seems to be trial and error with what works out better tasting/cheaper.I do bake cakes but normally buy biscuits-i will have a go this week Can you make double biscuit dough and freeze the remainder or would you need to cook them first?
Thanks agin
Jules

Sugar_Junkie

There's definitely some biscuit dough you can freeze and just cook as you need it I've seen recipes though never tried it. Biscuits don't last 5 min in my house. I often make double amount cake though and freeze that. Scones freeze well too. Just defrost and whack in a warm oven for a few mins to freshen them.

I think it's cheaper to make from scratch but not worth it for some things, like pastry. Best way to cut costs is eat less meat. It's more sustainable for the planet too. I've started trying to have vegetarian meals at least half the week. It's healthier and makes me try things I've always walked past in the supermarket as I don't know what to do with it.

Sugar_Junkie

Here you go these look good, just google freezer biscuits there's loads of other recipes.

http://www.bbcgoodfood.com/recipes/4672/freezer-biscuits

kittycat204

juliep123 wrote: »

Can you make double biscuit dough and freeze the remainder or would you need to cook them first?

Most biscuit recipes can be frozen. I know the cookies from the takeaway secret book can be cooked from frozen which makes life a lot easier.

juliep123

Thanks for the link - will have a go at these.
I know what you mean about eating less meat to save costs - myself and DD are veggie , hubbie and DS are not but will eat veggie meals.I don't know how anyone could afford to eat good quality meat every day. My son loves lamb but the price at the moment is ridiculous
Jules

lostinrates

Puff pastry. I buy. Once in a while when feeling particularly kitchen goddess i make, but that and pasta our standard is bought. I make some filled pasta, but shop bought dried pasta is a storecupboard reliable product i am happy to use as my norm. I actually prefer dry to fresh pasta, but will make fresh by hand a couple of times a year to have as taglietelle or pappdelle or something. Bear in mind though, i am cooking for some one for whom this is his nursery food so the very occasional making pasta is an act of love. Otherwise, chances are i wouldn't really bother at all!


Croissants are MUCH better home baked ( unles buying fresh that morning from a proper baker, but how many of us do that!) And if like me, you used to fancy a breakfast pastry often, home baking will put you off, as you actually see what a huge amount of butter goes into each one, plus, you have done some work to burn off just a few of those calories. .

There are other things. I keep a jar of pesto in the cupboard for 'emergencies'. Pretty sure i cannot make it as cheaply, plus its a pretty great convenience food that does not taste like a compromise. There are plenty of other things, but i cannot think of them right now

nuatha

juliep123 wrote: »

Thanks for all the feedback-i thought it was just my baking skills !!
From what you've all said it just seems to be trial and error with what works out better tasting/cheaper.I do bake cakes but normally buy biscuits-i will have a go this week Can you make double biscuit dough and freeze the remainder or would you need to cook them first?
Thanks agin
Jules

All of the flour based biscuit dough's I've tried will freeze. If its a firm dough I turn it into a roll, slice, wrap then freeze. The wetter doughs I scoop into balls and open freeze on greeseproof then bag for later baking. I whatever quantity I want out of the freezer, then put the oven on to preheat, and usually allow an extra couple of minutes in baking time