Ted Lasso Biscuits
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By Alyssa Rivers
on Jan 31, 2024 |
After tasting these delicious Ted Lasso Biscuits in real life, you’ll understand just why Rebecca was obsessed with them! They are sweet and have the perfect shortbread texture.
Reasons You’ll Love This Recipe
- Ted Lasso Cookies: Ted Lasso Biscuits (AKA cookies, if you live in the States) have the same texture as shortbread cookies. They have a buttery almond flavor and melt in your mouth.
- British Biscuits: I love a good cookie (or a biscuit when I’m watching British shows.) If you love them as much as I do, then you must try this delicious Levain Cookie, this classic Butterscotch Cookie, or Copycat Crumbl Cookies!
- Easy to Make: These are simple, delicious cookies that are easy to put together. Give yourself some chill time and you’ll be set!
Ingredients in Ted Lasso Biscuits
The secret is out! These shortbread cookies are to die for, and now you can bake them at home! Check out the recipe card at the bottom of the post for all of the exact ingredient measurements.
- Flour: I used all-purpose flour in this recipe.
- Sugar: This sweetens up the recipe, so the cookies are nice and delicious.
- Salt: The salt enhances all of the flavors in the biscuits.
- Extract: I use vanilla and almond extract in this recipe to get just the right flavors.
- Unsalted Butter: Set it out beforehand so that it’s at room temperature when you mix it in.
- Course Sugar: This is used to sprinkle on top of the finished dough.
The BEST Ted Lasso Biscuit Recipe
I drool over these shortbread biscuits every time I see them on the show. Biscuits with the boss are too good not to make at home!
- Prep: Preheat the oven to 350 degrees Fahrenheit and line an 8×8 baking dish with parchment paper, leaving a 1-inch overhang on two sides for easy removal. Set aside.
- Combine: Add the flour, sugar, and salt to a large bowl and whisk to combine. Add the extracts and butter and cut in with a pastry cutter until the mixture resembles coarse breadcrumbs.
- Press and Chill the Dough: Press the dough into the prepared pan. Sprinkle the coarse sugar over the top and gently press into the dough before chilling for 20-30 minutes.
- Bake: Bake for 30-35 minutes until the top begins to turn golden brown. Let the shortbread rest out of the oven for 5-10 minutes before carefully lifting it out of the pan and cut into 12 pieces, or however many you would like. I cut them to the size I needed to fit in my biscuit box.
- Cool: Let cool completely before serving.
Tips and Tricks
These Ted Lasso biscuits with the boss will be your new favorite treat!
- High-Quality Butter: Using high-quality butter gives these buttery cookies a richer flavor! If you use salted butter, omit the added salt from the recipe.
- Don’t Overwork: Avoid handling the dough too much in order to keep it light and crisp. Mix just until the dough begins to come together then press directly into the prepared baking pan.
- Chill The Dough: Chill the biscuit dough for at least 20 minutes before baking. You can prepare the dough the day before, cover it tightly with plastic wrap, then bake it the next day.
- Cut it while it’s warm: These biscuits set-up to be a dense shortbread, so it’s best to cut them into pieces while they are warm and soft.
- Line the box with wax paper: Because these biscuits are so buttery, it’s best to lay a sheet of wax paper in the box you plan on putting them in. This will prevent any butter from seeping into the paper of the box.
Storing Leftovers
You are SO lucky if you have leftovers of these Ted Lasso Biscuits!!
- At Room Temperature: Store biscuits in an airtight container for up to 12 days.
- In the Freezer: Freeze baked biscuits in an airtight container or sealed freezer bag for up to 3 months (make sure to label it with the date)! Let the biscuits thaw completely at room temperature before serving.
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Preheat the oven to 350 degrees Fahrenheit and line an 8×8 baking dish with parchment paper, leaving a 1-inch overhang on two sides for easy removal. Set aside.
Add the flour, sugar and salt to a large bowl and whisk to combine. Add the extracts and butter and cut in with a pastry cutter until the mixture resembles coarse breadcrumbs.
Press the dough into the prepared pan. Sprinkle the coarse sugar over the top and gently press into the dough before chilling for 20-30 minutes.
Bake for 30-35 minutes, until the top begins to turn golden brown. Let the shortbread rest out of the oven for 5-10 minutes before carefully lifting it out of the pan and cut into 12 pieces, or however many you would like. I cut them to the size I needed to fit in my biscuit box. Let cool completely before serving.
Calories: 379kcalCarbohydrates: 39gProtein: 3gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 61mgSodium: 9mgPotassium: 41mgFiber: 1gSugar: 16gVitamin A: 709IUCalcium: 12mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.