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House Speaker Mike Johnson, R-La., has spoken about seeking to invoke the 25th Amendment to remove President Joe Biden, because he might not be running the country and his weakness is on display for American enemies to take advantage.

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Cinnamon Sugar Butter Swim Biscuits are the easiest sweet biscuits to make! Ready in just 35 minutes, no rolling pins or biscuit cutters needed! A SWEET CINNAMON SUGAR BISCUIT TREAT Cinnamon Sugar Butter Swim Biscuits are just like my other Butter Swim Biscuits- they’re irresistible! I have a recipe for Cinnamon Roll Butter Swim Biscuits that have more of a cinnamon roll inspired flavor with cream cheese icing but I wanted something that would taste a bit more like cinnamon sugar toast and this does the trick! It’s almost like a churro biscuit! Plus, these couldn’t be easier to make. You don’t need any biscuit cutters. Just whip up the dough and plop it into melted butter in a baking dish. A sweet treat ready in minutes! FREQUENTLY ASKED QUESTIONS:  What is the best way to serve these biscuits? They really are perfect just the way they are. Sweet and simple. However, I think these would be absolute scrumptious as a base for a strawberry shortcake inspired dessert. Top with sweetened strawberries and whipped cream – yum! Can I use a different size pan? For all my Butter Swim Biscuits, I like making them in an 8×8 or 9×9-inch dish. I like the biscuit thickness that I can expect using these sizes. But, if you want thinner biscuits, I suppose you could use an 11×7-inch baking dish. Should I use a metal or glass pan? Normally with baked goods it is suggested to use a metal baking dish. However, because of the melted butter in this type of biscuit recipe, I prefer ceramic or glass so that butter doesn’t burn. I also think the biscuits come out softer. If you prefer a crisper texture on the bottom or sides of your biscuits, you could opt for a metal pan. How should I store leftovers? You can store leftovers covered at room temperature for a day or two. They’ll last a few more days if stored in the fridge, but be careful because the fridge (as with most fresh breads) can easily dry them out faster. Can you freeze these Cinnamon Sugar Butter Dip Biscuits? These Cinnamon Sugar Butter Swim Biscuits can be frozen. Once they’ve cooled, you can wrap with plastic wrap and then stored in an airtight container that’s freezer safe or a freezer safe bag for up to 3 months. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) salted butter– real butter here – not margarine. You’ll end up with a mess if you don’t use real butter – no substitutes. all-purpose flour light brown sugar aluminum-free baking powder– for me, using the aluminum-free version makes all the difference. I have a super sensitive palate and I can taste the difference between traditional baking powder and the aluminum free version. If you don’t ever taste anything different with traditional powder, you can use it instead. ground cinnamon heavy cream – don’t skimp here, it really makes a difference versus milk. You could use milk but I do not recommend it for best texture and flavor. vanilla extract granulated sugar – these can be made with a 1:1 sugar substitute. HOW TO MAKE CINNAMON SUGAR BUTTER SWIM BISCUITS Preheat oven to 450F degrees. Spray a glass or ceramic 8×8-inch or 9×9-inch baking dish with nonstick cooking spray (I like the kind with flour in it). In a microwave-safe bowl, melt stick of butter in the microwave. Pour melted butter into prepared baking dish. In a medium bowl, mix together the flour, brown sugar sugar, baking powder, and ground cinnamon. Pour in the heavy cream and vanilla. Stir until a sticky batter forms. If batter still seems too dry add a tad bit more heavy cream until the batter is thick and sticky. Pour biscuit dough into baking dish (right on top of the melted butter.) Some of the butter will run over the top of the dough. Tip: I will spray my hand with some nonstick spray to help spread the dough out evenly in the pan. Cut the dough into 9 squares (as best you can). This will help with cutting later when the biscuits are baked. Mix together the sugar and cinnamon for the topping in a small bowl. Sprinkle this all over the tops of the biscuits, use it all! Bake (on the middle oven rack) for about 25-30 minutes, rotating dish once during baking. If you find the biscuits are browning too much, you can tent with foil about halfway through. Oven times DO VARY since different ovens have different hot spots, but basically biscuits should be golden brown on top and spring back to the touch. Insert a toothpick into the center. If it comes out clean with no batter, they are done! CRAVING MORE RECIPES?  Original Butter Swim Biscuits Apple Pie Butter Swim Biscuits Strawberries and Cream Butter Swim Biscuits Peach Butter Swim Biscuits Bacon Cheddar Ranch Butter Swim Biscuits Blueberry Butter Swim Biscuits Butter Swim Yeast Rolls Cheddar Garlic Butter Swim Biscuits Beer Bread Butter Swim Biscuits Garlic Butter Swim Biscuits Jalapeno Popper Butter Swim Biscuits Breakfast Butter Swim Biscuits 7Up Butter Swim Biscuits Air Fryer Butter Swim Biscuits The Best Butter Swim Biscuit Recipes Print Cinnamon Sugar Butter Swim Biscuits A sweet and fluffy biscuit loaded with cinnamon and sugar and baked in butter! No biscuit cutters or rolling pins needed! Course Breads, Breakfast, DessertCuisine American Prep Time 10 minutes minutesCook Time 25 minutes minutesTotal Time 35 minutes minutes Servings 9 servings Calories 437kcal Author Brandie @ The Country Cook IngredientsFor the biscuits:½ cup (1 stick) salted butter (can use unsalted)2 ½ cups all-purpose flour¼ cup light brown sugar, packed1 Tablespoon aluminum-free baking powder¼ teaspoon ground cinnamon2 cups heavy cream1 teaspoon vanilla extractFor the topping:3 Tablespoons granulated sugar¼ teaspoon ground cinnamon InstructionsPreheat oven to 450F degrees. Spray a glass or ceramic 8×8-inch or 9×9-inch baking dish with nonstick cooking spray (I like the kind with flour in it).In a microwave-safe bowl, melt 1/2 cup (1 stick) salted butter in the microwave. Pour melted butter into prepared baking dish. (You can also melt the butter directly in the dish if it is microwave safe) In a medium bowl, mix together 2 1/2 cups all-purpose flour, ¼ cup light brown sugar, packed, 1 Tablespoon aluminum-free baking powder and ¼ teaspoon ground cinnamon. Pour in 2 cups heavy cream and 1 teaspoon vanilla extractStir until a sticky batter forms. If batter still seems too dry add a tad bit more heavy cream until the batter is thick and sticky. Pour biscuit dough into baking dish (right on top of the melted butter.) Some of the butter will run over the top of the dough. Tip: I will spray my hand with some nonstick spray to help spread the dough out evenly in the pan. Cut the dough into 9 squares (as best you can). This will help with cutting later when the biscuits are baked. Mix together 3 Tablespoons granulated sugar and ¼ teaspoon ground cinnamonin a small bowl. Sprinkle this all over the tops of the biscuits, use it all! Bake (on the middle oven rack) for about 25-30 minutes, rotating dish once during baking. If you find the biscuits are browning too much, you can tent with foil about halfway through. Then serve! Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 437kcal | Carbohydrates: 38g | Protein: 5g | Fat: 30g | Sodium: 203mg | Fiber: 1g | Sugar: 12g

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