Step 1

Preheat oil in a fryer, dutch oven, or a medium sauce pot to 340-350°F. (If using a pot on a stove top, I recommend a medium setting.)

Step 2

Open the can of refrigerated biscuits and carefully take them apart. Let biscuits rest on the board for a few minutes, while the oil is warming up.

Step 3

Fry biscuits, 2-3 at a time, until golden brown. Flip to the other side and fry until that side is golden brown as well.

Step 4

Place some paper towels on a wire rack. Take out cooked doughnuts and place them on the wire rack to cool.

Step 5

Beat cream cheese, sugar, sour cream and Bailey's Irish Cream in a bowl for 2-3 minutes. Transfer cheesecake mixture into a piping bag fitted with a pastry filling tip. Set aside.

Step 6

Once doughnuts are cool for a couple of minutes, fill each doughnut with some cheesecake mixture from the piping bag.

Step 7

Chop milk chocolate and place it in a small mixing bowl.

Step 8

Bring Bailey's to simmer, be careful not to let it actually boil. Pour hot cream over the chopped milk chocolate and stir with a whisk until melted and smooth.

Step 9

You can dip each doughnut into the chocolate ganache or spoon ganache over each doughnut.