Irish Cream Biscuits with Boozy Chocolate Ganache

Make the Biscuits
2 Preheat the oven to 450°F. 
3 Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4 Whisk the flour, salt and baking powder together until incorporated.
5 Push the dry ingredients up against the sides of the bowl and form a hole for the Irish Cream to be poured into.
6 Pour in the Irish Cream in and stir with a rubber spatula, using circular motions to incorporate the Irish Cream into the flour.
7 Sprinkle a clean, flat surface with flour.
8 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.
9 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.)
10 Transfer the cut biscuits to the prepared baking sheet.
11 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.
12 Brush the tops of the biscuits with the melted unsalted butter. Sprinkle with turbinado sugar for a little sweetness.
13 Transfer the baking sheet to the oven. Bake the biscuits for 10-14 minutes or until golden brown on top.
14 Remove from the oven. Let the biscuits cool, then enjoy!
Make the Ganache
17 In a microwave-safe container, combine the chocolate chips and Irish Cream.
18 Heat in 20-30 second increments, removing from the microwave between each and stirring with a spoon. 
19 Continue heating in increments until chocolate is smooth and glossy.
20 Use the ganache as a dipping sauce OR drizzle it over the baked biscuits, and enjoy!