Industry Client Recipes
(With Permission)

Biscuits and Bump



2 tspcanola oil, divided
1 pkg Bump Ground Beef + Plant Protein Blend
1 1/2 tsp table salt, divided
2 cups or 1 large onion, small dice
1 1/2 cups or 1 largecarrots, small dice
1 1/2 cups or 4 largeribs celery, small dice
3 cupsmushrooms, sliced
1 1/2 tbsp or 5-6cloves garlic, minced
1/2 cup parsley, chopped
1/2 tsp black pepper, ground
2 tbsp tomato paste
1/4 cup + 2 tbsp all-purpose flour
2 tsp paprika, ground
900 ml beef or vegetable stock, no sodium
bay leaf, dry
1/2 cup heavy cream
1 1/2 cupspeas, frozen
2 tsp Tabasco sauce
2 tsp Worcestershire sauce


2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1 tsp sugar, white granulated
1/2 cupunsalted butter, melted
1 cup 2% milk
1 1/4 cupcheddar cheese, grated
1/3 cup green onions, chopped


  1. Heat 1 tsp of canola oil in a large sauce pan over medium-high heat. 
  2. Add Bump and, using a spatula or wooden spoon, break it apart into small pea-sized chunks. Add 1 tsp of salt. Brown the Bump evenly until it just starts to stick to the bottom of the pan.
  3. Remove the Bump from the pan and set it aside in a small bowl.
  4. Heat the remainder of the oil in the same pan over medium heat. Add the onions and 1-2 tbsps of water and stir to help release the bits that are stuck to the bottom of the pan.
  5. Once the onions are slightly tender, add the mushrooms, carrots, celery, garlic, and the remainder of salt and black pepper. Cook until tender, about 8 minutes. 
  6. Add the tomato paste and paprika and stir until completely combined. Cook for 1 minute.
  7. Sprinkle the flour over and stir to combine. The mixture will become quite thick and almost paste-like as the flour thickens. Cook for 3 minutes. 
  8. Slowly add the stock about 1/2 cup at a time while stirring constantly and scraping the bottom of the pan, only adding more stock once the last addition has been incorporated. Once the stock has been fully added, turn the heat to low and bring to a simmer.
  9. Stir in the cooked Bump and add the bay leaf. Simmer for 5 minutes.
  10. Stir in the cream, peas, parsley, Tabasco (to desired spiciness) and Worcestershire. 
  11. Bring to a low simmer, and cover while you prepare the biscuit dough.


  1. In a large mixing bowl, combine all the dry ingredients, cheese, and onion.
  2. In a separate bowl, whisk together the milk and melted butter and add to the dry ingredients. 
  3. Stir until just combined and forms a shaggy dough.


  1. Heat the oven to 450°F. Ladle the warm Bump stew mixture into a 9×13 baking dish. 
  2. Scoop the biscuit dough on top of the Bump mixture in 2-3 tbsp sized portions, in three rows of five, leaving space between biscuits. You should have leftover dough.
  3. Scoop the remaining dough onto a parchment-lined sheet pan. 
  4. Bake the casserole for about 15-18 minutes until the biscuits are golden on top, and the extra biscuits for 10-12 minutes until golden brown. 
  5. Allow to rest 10-15 minutes before serving. 

Chef’s Notes: The spare biscuits are great for mopping up the bottom of your bowl, or to have separately for leftovers! For a quicker version, substitute fresh for frozen veggies, skip stew steps 3-5, and add them during step 9. Adjust seasoning as required.