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!
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I know some people enjoy drinking Irish Cream or adding it to their coffee or making mixed drinks with it… but I am not one of those people.
Whenever a bottle of Irish Cream ends up at my house, we have it for about 5 years because we just don’t drink Irish Cream.
The only thing I seem to do with it is BAKE.
My Cream Biscuits and 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.
And turns out, these biscuits are de-freaking-lightful!
These Irish Cream Biscuits are everything dreams are made of. The biscuits are fluffy on the inside while crunchy on the outside. They taste like Irish Cream, too, but they’re not super sweet.
The Boozy Chocolate Ganache adds sweet and creamy, balanced with a little semisweet chocolate bitterness. Personally, I think it’s the perfect addition to these biscuits.
Please note that the alcohol bakes out, so they’re totally safe for kids and anyone who doesn’t drink.
You can serve ‘em with a decadent Boozy Chocolate Ganache, too, though you could certainly swap out the Irish Cream in those for milk if you don’t want to be serving a boozy chocolate sauce.
Tips and Tricks for the BEST Irish Cream Biscuits
- Make sure your Irish Cream is cold before it goes into the dry ingredients!
- While these biscuits are totally safe for kids and non-drinkers because the alcohol bakes out, you can use heavy whipping cream instead. 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.
- If you don’t want to serve Boozy Chocolate Ganache, use milk instead of Irish Cream.
- A biscuit cutter will make your life soooooo much easier here, so invest in one. 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.
Irish Cream Biscuit Essentials
Other St. Patrick’s Day Dessert Recipes We Adore!
- Chocolate Guinness Cupcakes with Creamy Bailey’s Icing
- Mint Chip Guinness Floats
- No Churn Guinness Brownie Ice Cream
Now who’s ready to bake up some boozy biscuits 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!
Irish Cream Biscuits with Boozy Chocolate Ganache
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
- 1.5 teaspoons baking powder
- 1.25 cups Irish Cream
- 2 tablespoons unsalted butter , for finishing
- 2 tablespoons turbinado sugar , for sprinkling
Boozy Chocolate Ganache
- 1/2 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 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.