Ted Lasso Biscuit Recipe (2024)

• Butter: Higher-fat European butter is the trick to achieving biscuits with a rich buttery flavor and texture. I use unsalted butter, specifically Irish Kerrygold. The grass-fed cow’s milk yields a sweet, creamy flavor. I could taste the difference in the cookie when tested on American butter, about 80% fat, versus the 82% Irish butter product.
• Sugar: Granulated sugar sweetens the cookie dough. When creamed with the butter, the sugar helps to create air pockets, creating a light and tall biscuit.
• Flour: All-purpose flour has a moderate protein level, about 10 to 13%. This gives the cookies structure without becoming tough in texture.
• Flavoring: Adding in vanilla extract enhances the sweet baked aroma of the biscuits.
• Salt: Kosher salt balances the sweetness of the shortbread dough and prevents the dough from tasting bland.

See the recipe card below for all ingredients and measurements (US and metric).

Ingredient Substitutions

This recipe for Ted Lasso Biscuits uses simple ingredients and is easy to customize. Try these tasty options!

• Butter Options: If you can’t find Kerrygold butter, you can also purchase European-style butter like Plugrá, which has 83% fat. Salted butter can be used; however, add only ¼ teaspoon kosher salt or ⅛ teaspoon table salt.
• Flour Substitutes: Use a gluten-free baking flour mix instead of the all-purpose wheat flour. Almond flour can be used, but the cookies will be denser. Try whole wheat flour for a heartier biscuit.
• Sugar Swaps: For a stronger molasses flavor, substitute a third of the granulated sugar with brown sugar. For a low-calorie sweetener option, use a stevia or monk-fruit blend.
• Salt: Coarse salt, like sea salt, can be used instead of kosher salt. If using fine table salt, reduce the amount to ½ teaspoon instead of ¾ teaspoon.
• Flavoring Options: Instead of vanilla, add almond extract. For a tropical taste, add coconut extract and shredded sweetened coconut. For a citrus flavor, add lemon or orange zest to the dough.
• Add Spices: Add cinnamon to the biscuit dough. Alternatively, mix granulated sugar with cinnamon or pumpkin pie spice for a churro-inspired topping.
• Nuts: Add chopped pecans, almonds, or walnuts to the cookie dough.

How to MakeTed Lasso Biscuits

Step 1: Preheat the Oven

Position the oven rack in the middle and preheat it to 325ºF (165ºC). Start this process while the cookie dough is chilling. Line an 8 by 8-inch baking pan with parchment paper, leaving a 1-inch overhang on each side.

Pro Tip: Lining the pan with parchment paper makes it easier to remove the biscuits and prevents them from sticking to the sides and bottom. A larger 9-inch pan can be used, but it will be thinner and cook faster. If you want to make a larger batch, use a 13 by 9-inch metal baking dish.

Step 2: Make the Dough

Creaming the butter and sugar together is essential to building structure in the cookie so it doesn’t taste too dense. I also add the salt and vanilla extract at the same time.

Mix on medium speed until the butter mixture looks light and fluffy but not overly whipped, about 2 minutes.

Tips for Perfect Execution: Be sure to soften the butter to 65 to 67ºF (18 to 19ºC). When mixed in a stand mixer or hand blender with the paddle attachment, the softness helps the fat trap air pockets for a light and tender texture.

Add in the flour and mix until just combined.

The result should look like crumbly pie dough. If overmixed, the cookies will become tough.

Step 3: Form the Dough

Shape the biscuit dough using an 8 by 8-inch metal square pan. Use your fingers to lightly press the dough evenly into the pan. It will be about ½ inch thick.

Cover with plastic wrap, then press down with a spatula. The dough gets sticky, so the plastic helps smooth it.

Step 4: Prick and Chill

Use the tines of a fork to put shallow pricks on the surface. This is called “docking the dough.” The little holes allow steam to escape so the biscuit doesn’t bubble on the surface. I add 36 pricks evenly around the top.

Tips for Perfect Execution: Chilling the dough for 30 minutes in the refrigerator or 15 minutes max in the freezer is essential. This helps the butter harden so that it melts slowly when baking. The cookies will be taller and less dense.

Step 5: Bake the Biscuits

Bake the biscuits at 325ºF (165ºC) until the surface is golden brown. The process takes about 30 to 35 minutes of baking time. This temperature gently cooks the dough without making to bottom or top too dark. You want an even, golden hue. The cookies are just under an inch thick. That’s the perfect size to hold the structure and get a generous bite.

Step 6: Cut the Warm Biscuits

Five minutes after removing the pan from the oven, carefully slice the biscuit with a sharp paring knife. Doing this is much easier when the dough is still hot. Cut to any desired-sized rectangle.

If you like extra sweetness and crunchy contrast on top of the biscuit, sprinkle on some granulated sugar while warm to help with sticking. For a shiny appearance, use sparkling sugar or coarse sanding sugar.

Pro Tip: For 18 pieces, cut them into about 2.6 by 1.3 inches. If you like longer cookies, slice them into 4 by 1.3 inches. If you’ve purchased the iconic small pink Ted Lasso biscuit box, cut them to fit.

Step 7: Cool, then Serve

Although eating the cookies immediately is tempting, let them cool completely in the pan. Shortbread biscuits taste better when the butter comes to room temperature. The milkfat solidifies for a slightly crisp yet delicate texture. However, I don’t blame you if you get to grab one while still warm to taste test. Enjoy them with some hot brown water (aka tea), ha!

Make Ahead Tip: The biscuits store well, so you can savor them throughout the week or freeze them for up to 2 months to have a stash for later. You can even make the dough 2 days ahead, then bake a fresh batch of biscuits.

What are Ted Lasso biscuits made of?

They are similar in style to Scottish shortbread cookies made with butter, sugar, flour, and salt. Add vanilla if desired. The thick cookies are buttery, soft, and tender in texture. They should not be dry and crunchy.

Can I use powdered sugar instead of granulated sugar?

Yes, you can make the biscuits with powdered sugar. However, they will not be as sweet. Also, the cornstarch added to the sugar to prevent clumping will make the texture a little drier.

Why is it important to cream the butter for the biscuits?

Shortbreads get their texture and structure from properly softened butter. No chemical leavening agents are used, like baking soda, so the recipe relies on incorporating air into the dough. This is done by whipping the butter and sugar together until fluffy for a tall and thick cookie that is soft and tender. I tested making the dough by hand, using a spoon. Although delicious, it lacked aeration, resulting in a noticeably dense result.

Can I use a larger baking pan?

If using a 9 by 9-inch pan, the dough will cook faster. Check for a golden brown color at 20 minutes, adding more time as needed. Double the recipe and bake in a 13 by 9-inch pan to make a larger batch.

What size is the biscuit box in Ted Lasso?

The iconic pale pink box is small. Purchase boxes around 5.5 inches long by 2.75 inches deep by 1.75 inches high. For this size, you can add about 8 biscuits just under 1″ thick. Add less to the box if desired. The slices can always be adjusted to the size box that you purchase.

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