Ginger Biscuit Cake Recipe by Paula Deen

Level: Easy

Time: 70 MINUTES

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  • 1 (25 oz) bag frozen Southern-style biscuits, baked according to package directions, and cut into 1-inch pieces
  • 1 (5.25 oz) package ginger thins, crushed
  • 1/2 cup crystallized ginger, chopped
  • 4 cups half-and-half
  • 6 large eggs, lightly beaten
  • 1 cup brown sugar, firmly packed, plus 1/2 cup
  • 1/2 cup molasses, plus 1/4 cup
  • 2 teaspoons vanilla extract
  • 1/2 cup unsalted butter, melted
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 2 1/2 tablespoons butter
  • 1 cup heavy whipping cream
  • 1 cup whole milk
  • 1/4 cup Irish cream liqueur
  • 1/2 cup walnuts, chopped, plus more for garnish


Preheat the oven to 375°F. Spray a 13 by 9-inch baking pan with nonstick cooking spray.


Place the biscuit pieces evenly in the bottom of the prepared pan. Sprinkle the crushed ginger thins evenly on top of the biscuits. Top evenly with the crystallized ginger.


In a large bowl, combine the half-and-half, eggs, 1 cup brown sugar, 1/2 cup molasses, vanilla and melted butter. Pour over the biscuits layer and let stand until the liquid is absorbed, about 45 minute. Bake until fluffy and golden, 45 minutes to 1 hour. Serve warm with Molasses Butter Cream Sauce. Garnish with walnuts, if desired.


Cook's Notes: Day-old biscuits work best in this recipe. To easily crush ginger thins, place in a plastic resealable bag, seal, and crush with a rolling pan.


Molasses Butter Cream Sauce:


In a small bowl, combine the cornstarch and water.


In a medium saucepan over low heat, combine butter, cream, milk and 1/4 cup molasses. When at a low simmer, add 1/2 cup brown sugar and Irish cream liqueur. Slowly add the cornstarch mixture and cook until thickened. Stir in the walnuts.

Ginger Biscuit Cake


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