When I worked away from home, creamed ground beef (or substitute favorite meat) on homemade biscuits was my fast favorite---run into the house, pre-heat oven to 450, grab beef from freezer and toss into microwave to defrost, mix buttermilk biscuit dough, knead 12 turns and pat it out on cookie sheet. Divide into 12 portions with a big knife and into the oven for 12 minutes. Heat the big iron skillet and in goes the thawed beef, salt & pepper and when browned a 1/4 cup of cornstarch stirred in. Stir constantly and slowly pour in a can of evaporated milk and a can of water. Cook and stir to a boil and cook one minute longer. The 12 minute biscuits should be ready so pull 'em out. Then biscuits in a basket and burger in a bowl. If pressed for desert, increase the biscuit recipe by 1/2 and pass the butter and jam or honey.
With local grass-fed beef and low fat evaporated milk and homemade biscuits it was low fat. Seasonal or frozen veges on the side. This was less than a 1/2 hour start to finish and could be speeded up by using commercial biscuit mix.
Tonight it will be another meal from the bottomless vegetable beef soup pot.