Taking a longcut, one batch of biscuits at a time.
In the process of saving time (initially to keep the impatient pleas from kids to a dull roar), I'd cut out the step (and pleasure) of baking biscuits to go with the re-heated soup, for example. It was a little thing to be sure, and I have always been far far away from being self sufficient, but tea biscuits (the one baked good I really nail) just fell off the edge. Even cookies that needed to be baked for school functions were either being bought or farmed out.
However, recently, at the end of a cool, crisp day in which the kids had been active all day, we were heating up a stew, that only partially was our creation, and it dawned on me that biscuits would make this stew more satisfying. I hauled out the dusty (and floury) cookbook and gathered the ingredients (which I hadn't even needed to buy since the cookie making flurry last December) and made some biscuits. Within 30 minutes, we had fluffy and crispy, yet melty biscuits. Everyone was pleased. The smell was pleasing, the taste sure was and the feeling that at least one long cut was incorporated into my day certainly was.
So, biscuits aren't exactly healthy, although they aren't dipped in chocolate or anything, but the ritual of working with ingredients, the remembering of the exact consistency they need to be and the eating of them (most of all) has been a good reminder that some routes are just not worth shortening (not a pun).