In the South, we don’t drop hints—we drop biscuits. Warm, golden, and full of bacon and gruyère, these little beauties made the kitchen smell like Saturday morning even though it was a Wednesday. Inspired by Julie & Julia, I’m cooking my way through Magnolia Table Volumes 1, 2, and 3. I’m calling it The Jeanie Jo & Joanna Project. Recipe 84 of 457 is Bacon & Gruyère Drop Biscuits—and here’s how it turned out. They were buttery, cheesy, and crisp at the edges with soft, savory centers. The bacon gave them just enough attitude, the gruyère made them feel fancy, and the drop method kept things perfectly imperfect. The kind of biscuit that doesn’t wait for gravy—it steals the spotlight all on its own. 374 recipes to go! Gracefully yours, 🫶🏻 Jeanie Jo LTKHome