Introduction

Ted Lasso Biscuits are buttery, tender treats that capture the charm of the beloved TV character’s signature snack. With a simple, crumbly texture and a subtle sweetness, these biscuits are perfect for sharing with friends or enjoying alongside tea or coffee.

Three shortbread bars are stacked on a white plate with a white marbled surface underneath. Each bar has a crumbly, pale golden texture with a sprinkle of fine sugar crystals on the top surface, giving a slightly sparkling look. The bars are rectangular and thick, with slightly rough edges and a soft, dense inside showing small air pockets. The top bar is placed horizontally across the two underneath, creating a layered effect. In the background, a soft pink baking dish and a white speckled cup are slightly blurred. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter (softened to 65 to 67ºF / 18 to 19ºC)
⅔ cup granulated sugar (plus more for sprinkling)
1 teaspoon vanilla extract
¾ teaspoon kosher salt (or sea salt)
2 cups all-purpose flour

Instructions

Step 1: Preheat the oven to 325ºF (165ºC) and set an oven rack to the middle position. Line an 8×8-inch baking pan with parchment paper, leaving a 1-inch overhang on each side, and set it aside.
Step 2: In a mixing bowl, use a stand or hand mixer with a paddle attachment to combine the softened butter, sugar, vanilla extract, and salt. Start mixing on low speed, then increase to medium and beat until the mixture is light and creamy, about 2 minutes. Scrape down the sides of the bowl as needed.
Step 3: Add the flour to the butter mixture and mix on low speed until a crumbly, hydrated dough forms. Be careful not to overmix to maintain the biscuit’s delicate texture.
Step 4: Transfer the dough to the prepared pan. Press it down gently and evenly using your hands or the bottom of a spatula. Cover the dough with plastic wrap and flatten the surface using the spatula.
Step 5: Lightly prick the surface of the dough about 36 times using a fork, spacing the holes evenly. Cover the pan and chill it in the refrigerator for 30 minutes, or freeze for up to 15 minutes if short on time.
Step 6: Bake the chilled dough until the edges and surface turn golden brown, approximately 30 to 35 minutes.
Step 7: Let the biscuits cool on a wire rack for 5 minutes. While still warm, use a sharp knife to cut them into rectangular shapes of your preferred size. Optionally, sprinkle about 1 tablespoon of granulated sugar over the warm biscuits for a slight crunch.
Step 8: Allow the biscuits to cool completely in the pan. Once cooled, lift them out gently using the parchment paper overhang and re-cut any lines if needed to separate individual pieces. Serve with a smile or pack them in a decorative box for gifting.

Tips & Variations

For a richer flavor, try substituting part of the all-purpose flour with almond flour.
If you prefer a slightly crunchier biscuit, sprinkle the surface with coarse sugar before chilling the dough.
Make sure your butter is softened but not melted to help achieve the perfect creamy texture in the dough.
Store the biscuits in an airtight container to keep them fresh and crisp longer.

Storage

Store the cooled Ted Lasso Biscuits in an airtight container at room temperature for up to one week. To refresh the texture, you can warm them briefly in a low oven before serving. Avoid refrigerating, as this may cause them to lose their crispness.

How to Serve

Three crumbly, thick square bars stacked on a simple white plate, each bar showing a pale golden yellow color with a slightly rough texture and a dusting of fine white sugar crystals on top, the bars' edges are slightly crumbly and uneven, with a soft inner appearance that contrasts with the firmer crust, all set against a white marbled surface with parts of a light pink container and a white cup blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dough ahead and freeze it?

Yes, you can freeze the dough wrapped tightly in plastic wrap or in the baking pan covered with foil for up to one month. Thaw overnight in the refrigerator before baking as directed.

What can I substitute for unsalted butter?

You can use salted butter if necessary, but reduce or omit the additional salt in the recipe to balance the flavor.