Biscuits with Irish cream liqueur? Oh yes. These Irish Cream Biscuits are slightly sweet, fluffy on the inside and crunchy on the outside. Topped with a creamy Chocolate Gravy, this is fun for an at-home brunch, St. Patrick’s Day festivities or a decadent treat. Makes 10 biscuits.
I know some people enjoy drinking Irish Cream or adding it to their coffee or making mixed drinks with it, but I seem to want to bake with it instead of throwing it into drinkable things. (I don’t even know, y’all.)
My Cream Biscuits and White Sausage Gravy recipe is always super popular, so as I was thinking about St. Patrick’s Day content, I wondered if it was possible for me to swap heavy whipping cream for Irish Cream to make a biscuit.
Turns out, the answer is YES.
Why I love this recipe:
These biscuits are de-freaking-lightful! They’re fluffy on the inside while crunchy on the outside. They taste like Irish Cream, too, but they’re not too sweet.
The Baileys Chocolate Ganache, which is also akin to a Southern chocolate gravy recipe, adds sweet creaminess. It’s balanced because the semisweet chocolate adds a little bitterness. Personally, I think it’s the perfect addition to these biscuits.
Please note that the alcohol bakes out, so they’re safe for kids and anyone who doesn’t drink. (However, I’ve made notes below of what to do if you don’t want to serve Irish Cream-infused goodies to your people.)
Other decadent brunch treats we love: How to Make a Prosecco Mimosa | Chocolate Raspberry Overnight French Toast Casserole | Brunch Salad | Coffee Cake Muffins | Sage Browned Butter Homemade Home Fries
Want more St. Patrick’s Day treats? Head on over to my St. Patrick’s Day recipe index for more ideas.
What you need to make Irish Cream Biscuits and Chocolate Gravy
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In addition to these tools, you’ll also need some ingredients to make these Irish Cream biscuits and chocolate gravy recipe:
- All-purpose flour—we always use unbleached AP flour, but the regular kind is good, too!
- Kosher salt
- Baking powder
- Irish Cream—Bailey’s is the brand we have at our house, but there are other brands! You can also make homemade Irish cream, if that’s your jam.
- Unsalted butter
- Turbinado sugar
- Semisweet chocolate chips
How to make Irish Cream Biscuits
Preheat the oven to 450°F, and line a baking sheet with parchment paper or a nonstick baking mat.
Mix the dry ingredients. Whisk the flour, salt and baking powder together.
Add the wet ingredients. Push the dry ingredients up against the sides of the bowl and form a hole for the Irish Cream to be poured into, then pour it in. Stir the ingredients with a rubber spatula in a circular motion to incorporate them.
Prep the surface. Sprinkle a clean, flat surface with flour.
Form the biscuits. Turn the dough onto the surface and sprinkle with more flour. Use your hands to fold the dough in half, then pat into a ½” thick round. (If it is too sticky, add a little more flour.) Use a 2″ biscuit cutter to cut the biscuits, then transfer them to the prepared baking sheet.
Pro tip: I like to start in the center and work in a clockwise motion, moving toward the outside. Do not twist the cutter.
Form more biscuits. Use the scraps to make another round for more biscuits. These will be less fluffy than the original because they’ve been worked more.
Finish the biscuits. Brush the tops of the biscuits with the melted unsalted butter. Sprinkle with the sugar for a little sweetness.
Bake the biscuits. Transfer the baking sheet to the oven, and bake for 10-14 minutes or until golden brown on top before removing and letting cool.
How to make Chocolate Gravy recipe
In a microwave-safe container, combine the chocolate chips and Irish Cream to make the Baileys chocolate ganache.
Heat in 20-30 second increments. Be sure to remove the bowl from the microwave between each and stir with a spoon because your chocolate can burn if you’re not careful.
Continue heating in increments until chocolate is smooth and glossy, then use the ganache as a dipping sauce OR drizzle it over the baked biscuits, and enjoy!
This chocolate gravy recipe can be made in advance and reheated in bursts, just like you did to melt the chocolate in the first place! Just be sure to store it in the fridge.
Quick tips and tricks for the best Irish Cream Biscuits Chocolate Gravy
- Make sure your Irish Cream is super cold before it goes into the biscuits.
- While these biscuits are safe for kids and non-drinkers, you can use heavy whipping cream in place of the Irish Cream liqueur. To that, add 1/2 teaspoon of unsweetened cocoa, 1/4 teaspoon of instant coffee and a splash of vanilla extract to give the cream that Irish Cream flavor.
- A biscuit cutter* (affiliate link) will make your life soooooo much easier here. If you don’t have one, though, you can use an upside down glass to make the biscuits!
- This recipe can easily be doubled or tripled for a crowd. I recommend making it in batches because the larger the biscuit dough, the slower you’ll work (and the warmer the dough will become before it goes into the oven.) Make one batch, then repeat as many times necessary.
Quick tips and tricks for the best Chocolate Gravy
- If you don’t want to have the Irish Coffee flavor in the Baileys Chocolate Ganache, use milk in place of the Irish Cream.
- Heat the chocolate gravy in increments, and always stir after. The chocolate could burn otherwise!
- Store the extra chocolate gravy in a sealed food storage container in the refrigerator for 3-4 days.
Other St. Patrick’s Day Dessert Recipes We Adore!
- Chocolate Guinness Cupcakes with Creamy Bailey’s Icing
- Lucky Charms Cookies
- Mint Chip Guinness Floats
- Guinness Chocolate Cake
- No Churn Guinness Brownie Ice Cream
- Chocolate Chip Irish Cream Pound Cake
Now who’s ready to bake up some boozy biscuits with a chocolate gravy recipe for St. Patrick’s Day? (Or honestly, an at-home brunch or dessert?)
Scroll on down to learn how simple it is to make these beauties!
Add some BOOZE to your baked goods by making Irish Cream Biscuits! These biscuits, which call for just a few simple ingredients, bake up quickly and easily before coating in a Boozy Chocolate Ganache. Fluffy on the inside with a little crunch on the outside, these biscuits are perfect for an at-home brunch, St. Patrick's Day festivities or a decadent treat at the end of any meal. Irish Cream Biscuits with Boozy Chocolate Ganache are simply perfect!
Irish Cream Biscuits
- 2 cups unbleached all-purpose flour
- 1 teaspoon kosher salt
- 1 ½ teaspoons baking powder
- 1 ¼ cups Irish Cream
- 2 tablespoons unsalted butter, for finishing
- 2 tablespoons turbinado sugar, for sprinkling
Boozy Chocolate Ganache
- ½ cup semisweet chocolate chips (46% cacao)
- 3 tablespoons Irish Cream
Make the Biscuits
- Preheat the oven to 450°F.
- Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Whisk the flour, salt and baking powder together until incorporated.
- Push the dry ingredients up against the sides of the bowl and form a hole for the Irish Cream to be poured into.
- Pour in the Irish Cream in and stir with a rubber spatula, using circular motions to incorporate the Irish Cream into the flour.
- Sprinkle a clean, flat surface with flour.
- Turn the dough out onto the surface and sprinkle lightly with flour. Using your hands, fold the dough in half, then pat into a ½” thick round. If the dough is sticky, add a little more flour.
- Using a 2” biscuit cutter, cut out the biscuits. (I like to start in the center and work in a clockwise motion, moving toward the outside. Do not twist the cutter.)
- Transfer the cut biscuits to the prepared baking sheet.
- Use the scraps to make another round for more biscuits. Please note these will be less fluffy than the original because they’ve been worked more.
- Brush the tops of the biscuits with the melted unsalted butter. Sprinkle with turbinado sugar for a little sweetness.
- Transfer the baking sheet to the oven. Bake the biscuits for 10-14 minutes or until golden brown on top.
- Remove from the oven. Let the biscuits cool, then enjoy!
Make the Ganache
- In a microwave-safe container, combine the chocolate chips and Irish Cream.
- Heat in 20-30 second increments, removing from the microwave between each and stirring with a spoon.
- Continue heating in increments until chocolate is smooth and glossy.
- Use the ganache as a dipping sauce OR drizzle it over the baked biscuits, and enjoy!
While these biscuits are totally safe for kids and non-drinkers because the alcohol bakes out, you can use heavy whipping cream instead. Add ½ teaspoon of unsweetened cocoa, ¼ teaspoon of instant coffee and a splash of vanilla extract to give the cream that Irish Cream flavor.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size:1 biscuit
Amount Per Serving: Calories: 287Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 6mgSodium: 290mgCarbohydrates: 40gFiber: 1gSugar: 20gProtein: 3g
Nutrition facts are an estimate and not guaranteed to be accurate.
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…