Ingredients:

  • 1 lb ground beef (80/20 chuck)
  • 1 tsp fine sea salt
  • 1.5 tsp coarsely cracked black pepper
  • 1 tsp rubbed sage
  • 0.5 tsp garlic powder
  • 1 tsp Worcestershire sauce
  • 0.25 cup all-purpose flour
  • 3 cups whole milk
  • 0.25 tsp ground nutmeg

Instructions:

  1. Place your heavy skillet over medium high heat for 3 minutes until it's radiating heat.
  2. Drop the 1 lb ground beef into the pan in one large flat patty. Note: Resist the urge to break it up immediately; we want a solid sear on the bottom first.
  3. Cook undisturbed for 3 to 4 minutes until the bottom is deeply browned and crackling.
  4. Flip the beef patty and add the 1 tsp salt, 1.5 tsp pepper, 1 tsp sage, 0.5 tsp garlic powder, and 1 tsp Worcestershire sauce.
  5. Use a sturdy spatula to break the meat into small crumbles, continuing to cook until no pink remains and edges are crispy.
  6. Sprinkle the 0.25 cup flour over the meat and stir constantly for 2 minutes. Note: This toasts the flour and removes the raw grain flavor.
  7. Slowly pour in the 3 cups whole milk, about half a cup at a time, whisking or stirring briskly after each addition.
  8. Bring the mixture to a gentle simmer, then reduce heat to medium low.
  9. Add the 0.25 tsp nutmeg and simmer for 5 to 7 minutes until the gravy coats the back of a spoon.
  10. Taste and adjust salt or pepper if needed, then serve immediately over split, warm biscuits.