Ginger Biscuit Cake Recipe

Name: Ginger Biscuit Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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.

1249

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Ginger Biscuit Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions