Ginger Biscuit Cake Recipe

Name: Ginger Biscuit Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 (25-ounce) bag frozen Southern-style biscuits, baked according to package directions, and cut into 1-inch pieces; 1 (5 1/4-ounce) package ginger thins, crushed (recommended: Anna's Ginger Thins); 1/2 cup crystallized ginger, chopped; 4 cups half-and-half; 6 large eggs, lightly beaten; 1 cup firmly packed brown sugar; 1/2 cup molasses (recommended: Grandma's Molasses); 2 teaspoons vanilla extract; 1/2 cup unsalted butter, melted; Molasses Butter Cream Sauce, recipe follows; Chopped walnuts, for garnish; 1 tablespoon cornstarch; 1 tablespoon cold water; 2 1/2 tablespoons butter; 1 cup heavy whipping cream; 1 cup whole milk; 1/4 cup molasses (suggested: Grandma's Molasses); 1/2 cup firmly packed brown sugar; 1/4 cup Irish cream liqueur; 1/2 cup chopped walnuts; In a small bowl, combine the cornstarch and water.

Servings: persons

1 (25-ounce) bag frozen Southern-style biscuits, baked according to package directions, and cut into 1-inch pieces
1 (5 1/4-ounce) package ginger thins, crushed (recommended: Anna's Ginger Thins)
1/2 cup crystallized ginger, chopped
4 cups half-and-half
6 large eggs, lightly beaten
1 cup firmly packed brown sugar
1/2 cup molasses (recommended: Grandma's Molasses)
2 teaspoons vanilla extract
1/2 cup unsalted butter, melted
Molasses Butter Cream Sauce, recipe follows
Chopped walnuts, for garnish
1 tablespoon cornstarch
1 tablespoon cold water
2 1/2 tablespoons butter
1 cup heavy whipping cream
1 cup whole milk
1/4 cup molasses (suggested: Grandma's Molasses)
1/2 cup firmly packed brown sugar
1/4 cup Irish cream liqueur
1/2 cup chopped walnuts
In a small bowl, combine the cornstarch and water.

1
Preheat the oven to 375 degrees F. Spray a 13 by 9-inch baking pan with nonstick cooking spray.
2
Place the biscuit pieces evenly in the bottom of the prepared pan.
3
Sprinkle the crushed ginger thins evenly on top of the biscuits.
4
Top evenly with the crystallized ginger.
5
In a large bowl, combine the half-and-half, eggs, brown sugar, molasses, vanilla, and butter.
6
Pour over the biscuits layer and let stand until the liquid is absorbed, about 45 minute.
7
Bake until fluffy and golden, 45 minutes to 1 hour.
8
Serve warm with Molasses Butter Cream Sauce.
9
Garnish with walnuts, if desired.
10
Cook's Notes: Day-old biscuits work best in this recipe.
11
To easily crush ginger thins, place in a plastic resealable bag, seal, and crush with a rolling pan.
12
In a medium saucepan over low heat, combine the butter, cream, milk, and molasses.
13
When at a low simmer, add the brown sugar and Irish cream liqueur.
14
Slowly add the cornstarch mixture and cook until thickened.
15
Stir in the walnuts.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 (25-ounce) bag frozen Southern-style biscuits, baked according to package directions, and cut into 1-inch pieces, 1 (5 1/4-ounce) package ginger thins, crushed (recommended: Anna's Ginger Thins), 1/2 cup crystallized ginger, chopped, 4 cups half-and-half, and more.

Yes, Ginger Biscuit Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ginger Biscuit Cake

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