4 cups chopped celery
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 (10.75 ounce) cans refrigerated biscuit dough
2 teaspoons bread machine yeast
1 cup warm milk
3 cups whole milk
2 cups whole wheat flour
1/2 cup lentils
2 cups whole wheat flour
Saute the celery and olive oil in a large skillet until all the pieces are golden brown. Stir in the onion and garlic, and cook for a few minutes. Stir in the salt, black pepper, baking soda, celery seed and celery salt. Reduce heat, cover and let simmer for about 40 minutes.
Stir in the biscuit dough and toss. Cover the flour with a small amount of water and stir it into the hot milk to make a wet grit. Increase the flour to about 1/2 cup.