I’m joining some other bloggers in this month’s edition of Adopt a Gluten-Free Blogger at Book of Yum. It’s a fun round-up of gluten-free recipes that are tried and reviewed by other gluten-free bloggers. Linda at The Gluten-Free Homemaker always has plenty of recipes that get my attention. This month I tried her recipe for Delightful Drop Biscuits. I don’t usually take the time to bake rolls or buns for dinner. Just never seems to be enough time. When I saw Linda’s recipe for drop biscuits, I had to try them. They looked quick enough for me to get done.

The recipe turned out just as I had hoped. The one thing I changed is that I baked them in a muffin tin. The last time I tried making drop biscuits, my kids wouldn’t even try them because they thought they were ugly. I figured the muffin shape might be a little more appealing to them. I sprayed the tin thoroughly with oil. Then, I sprayed a 1/4-cup measuring cup to scoop the sticky batter into the muffin tin. I also used the back of an oiled spoon to smooth out the tops before baking. The recipe made 11 muffins. I baked them for 14 minutes, until they were a nice golden brown.

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I didn’t have any problem getting my kids to eat these. They were excited to try them, and loved them! The texture was very soft and springy — wonderful. I’ll be making these the next time we have stew or soup. I may even get a little wild and add some herbs to them — maybe some rosemary or garlic.

I did notice that like most gluten-free breads, they are best eaten warm out of the oven. The next day, they started to get crumbly. But, I just sliced them and toasted them for a nice little sandwich for lunch.