Irish Cream Biscuits with Boozy Chocolate Ganache

A stack of biscuits covered in a chocolate glaze

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!

Prep Time 15

Cook Time 10

Total Time 25

Servings biscuits

Calories 287kcal

Ingredients

Irish Cream Biscuits

2 cups 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

Instructions

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!

Notes

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.

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