In the middle of the night I was up tossing olives. My salad at Mr. Pizza was swimming with no less than 40 chopped green olives and I enjoyed them all with gusto. I love green olives but they don't love me.

This afternoon I Googled: Why does buttermilk batter turn a funny color? My leftover biscuit dough from two days ago was a shady color. This happens, you know, with buttermilk pancake batter, too. Leave it in the fridge overnight and the next morning you find yourself staring at a bowl of material that is a purplish gray color, kind of like dirt. Not real appetizing. There must be some kind of chemical reaction that creates the color; surely the batter isn't spoiled overnight? I hope not, 'cause I'll be up in the night again if that batter was bad.

Well, there was no real answer to my Google question (shocking!). Google just listed recipes that use buttermilk. The third one down said, Truck Stop Pancakes. That sounded interesting. When I clicked on the recipe, it got the hands down raves. People were saying things like, Pancakes melt in your mouth, tender, so tasty don't even need syrup, eat 'em right out of the pan, taste like diner pancakes, taste like IHOP pancakes, family that hated pancakes now pounds fisted forks on table demanding . . . Pancakes!, searched the world for 12 years for perfect pancake recipe, search no further, this is IT!, etc.

Don't think for a minute all these assessments didn't get my attention. I can't wait to try it. Remember, I'm a Pancake House Connoisseur. Everyone who reviewed gave the recipe the max 5 stars. This left me wondering where this will leave PW'S Perfect Pancakes recipe.

Well, I kept fooling around, Googling this and that, you know, tweaking my search for grey batter. What turns up? Oh, my life is just so interesting. Only a recipe for PW'S Buttermilk Biscuits, that's all. It was posted by some other lady who has a cooking blog and is friends with PW. And it wasn't, Pop open a can of refrigerated biscuits. It was a real-from-scratch-buttermilk-biscuit-honest-to-goodness recipe. So, this bothered me and I went to PW'S website and still could not find any biscuit other than the canned one smothered in sausage gravy.

So, as it turns out, upon further delving, that this Fluffy and High Biscuit recipe is from PW'S cookbook that just came out. I guess you can hardly suggest canned B's in a cookbook. Sales might fall flat. But I am SURE PW'S sales are just as fluffy/high as her B's, which were pictured in all their highness and fluffiness.

There you have it, I have a new biscuit recipe to try. In fact, I have three recipes to try. That's 'cause Sweet Tulsa is going to send me her mother's B recipe and her mother grew up on a farm and that's all I need to know. AND furthermore, Sweet Tulsa's mother made a chocolate GRAVY to pour over the biscuits. WOWSERS! She described it as a thin chocolate pudding. See how one thing leads to another? I'm so happy to get a recipe for such a marvelous sounding concoction.

Then another friend sent me a B recipe called Very Fattening Biscuit Recipe. It uses one cup of sour cream and 2 sticks of butter (all for the sake of two little cups of flour). The footnote to this recipe is the lady who gave my friend the recipe is up in her 90's. Oh, and you don't have to roll and cut the dough, just spoon it into muffin cups. Likin' it. I'm most interested to try my friends' recipes first.

Okay, I can't think any longer. I'm not so sure it's such a great idea to go on a B kick. I used my purple gray B dough, finished it up tonight, 'cause I worked too hard to ditch it. That recipe used 5 cups of flour. It was supposed to yield 5 dozen B's, but I only got 22 B's. My recipe had yeast in it, too, which made the fridge smell really good. It's from an old cookbook called Southern Sideboards, by Junior League of Jackson, Mississippi. Well, it's from 1978. I love those type cookbooks. This recipe was called Bride's Biscuits. 'Cause it makes so much dough and you can roll all the B's out ahead of time and freeze most of them on cookie sheets. You place the tray of B's in the oven the night before to thaw. Then when your new husband comes down to breakfast, you look like a genius because you are pulling hot piping B's from the oven every morning, Snap, Snap, nothing to it, the B's bake while you fry bacon. And he goes even more Ga-Ga over you and you live happily (and fattily) ever after.

Okay, I'm eating Flat Humble B's because yesterday I couldn't believe PW didn't have a B recipe, when, in truth, she has one in her new book. But that was tricky, how was I supposed to know? I went two weeks ago to get that cookbook and they didn't have it yet. Anyway, PW is taking over the World, just you watch.

I can't believe I can discuss all these sinfully rich B's after the green olive episode. I'd rather toss B's, in the air, like pizza dough. Wonder if anyone ever uses buttermilk in pizza dough?

Biskuity KEM, and chocolate gravy, too