Heat olive oil over medium high heat in a deep saucepan, at least 10 or 12 inches in diameter, that has a lid. When hot, add onion and celery. Stir and cook for five minutes, until translucent. Add tomatoes, salt, pepper, maple syrup, and butter. Simmer for 15 minutes, uncovered. 

Meanwhile, make biscuits. In a bowl, combine flours, baking powder, salt, and pepper. In another bowl, whisk together milk, egg, and melted butter. Stir liquid mixture into dry, gently turning a few times, then add parsley. Gently stir until no streaks of flour remain. 

Using a cookie scoop like this, scoop biscuit mixture and add to tomatoes, giving them at least an inch between each other for room to expand.

Put lid on and cook on medium low for 20 minutes. Remove lid, and let rest for 5 minutes. Top with grated parmesan and a sprinkle of parsley. Serve immediately.