The biscuit pizza looks good! How do you make it?
I've recently splurged on a sous-vide cooking contraption. Essentially the concept is to slowly cook by circulating water around vacuum-packed food. The theory is food is only cooked to it's "perfect" temperature, not hot on the inside and cold in the center. By sealing the food, it does not dry out.
I've only tried a few things so far; my favorite is fantastically tender pork chops. Fish is really good as well, as is steak. I tried eggs, and the yolks were perfect but the whites still runny. My brother-in-law made a melt-in-your-mouth beef brisket, which required cooking underwater for 72 hours followed by 3 hours on a grill. (It was this meal that inspired me to copy him!)
The savings side of it, I also bought a vacuum sealing machine, and now we buy meat in bulk from Sams Club. I cut the meat into meal-sized portions, vacuum pack and freeze. When its time to cook, the frozen vacuum pack is placed in the bucket of hot water, two hours later the meat gets a quick sear and dinner is done!
https://sansaire.com/sous-vide-machine/ (no affiliation, the main competitor is Anova,
https://anovaculinary.com/. A great web site is
https://www.seriouseats.com/2015/06/anova-partnership-announcement.html.)