Welcome to the world of Ted Lasso Biscuit Recipe! This delicious and easy-to-make biscuit recipe is sure to be a hit with the whole family. With just a few simple ingredients, you can whip up a batch of these delicious biscuits in no time. This video will walk you through the steps of making this tasty treat, from start to finish. So grab your ingredients and let’s get baking!
Ted Lasso Biscuit Recipe (VIDEO)
If you’re looking for a delicious biscuit recipe that’s sure to please, look no further than Ted Lasso’s famous biscuit recipe! This easy-to-follow video will show you how to make the perfect biscuits every time. With just a few simple ingredients, you can whip up a batch of these delicious treats in no time. So grab your ingredients and let’s get baking!
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, melted
- 1 cup buttermilk
- Preheat oven to 425°F.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the melted butter and buttermilk and stir until just combined.
- Turn the dough out onto a lightly floured surface and knead a few times until it comes together.
- Roll the dough out to 1/2-inch thickness and cut into circles using a biscuit cutter.
- Place the biscuits on a baking sheet and bake for 12-15 minutes, or until golden brown.
These delicious biscuits are perfect for breakfast, lunch, or dinner. Serve them with butter, jam, or honey for a truly delicious treat. Enjoy!
Here’s how to make the famous Ted Lasso biscuit recipe from the hit TV series streaming on Apple TV+. These melt-in-your-mouth shortbread cookies are made with just five ingredients!
Table of Contents
Ready to have biscuits with the boss? If you’re a fan of Ted Lasso TV show, you’re in for a treat! At the beginning of each episode, a cute pink box loaded with small rectangular biscuits is devoured by Ted’s boss, Rebecca. I’ve cracked Ted’s recipe so you can make them at home! Enjoy them while watching the show, or share them with friends and family.
The recipe is a very simple shortbread cookie (aka biscuits in British terms). It combines butter, sugar, salt, flour, and vanilla. That’s it! But it’s critical how you form the dough and shape it for the best taste and texture. I’ll share all of my tips for biscuit success!
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 flavor that is very creamy. I could taste the difference in the cookie when tested on American butter, about 80% fat, versus the 82% Irish butter product.
If you can’t find Kerrygold, you can also purchase European-style butter like Plugrá, which has 83% fat. Be sure to soften the butter to 65 to 67ºF (18 to 19ºC). When mixed, the softness helps fat trap air pockets for a light and tender texture.
Make the dough
Creaming the butter and sugar together is essential to build structure in the cookie, so it doesn’t taste too dense. I also add the salt and vanilla extract at the same time. Use a stand mixer or hand blender with the paddle attachment.
Mix on medium speed until the butter mixture looks light and fluffy but not overly whipped, about 2 minutes. Add in the flour, mixing until just combined. It should look like crumbly pie dough. If overmixed, the cookies will become tough.
Baking pan selection
Use an 8 by 8-inch metal square pan to shape the biscuit dough. 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.
Line the pan with parchment paper, with some overhang on the sides. This makes it easier to remove from the pan and prevents sticking on the sides and bottom.
Form the dough
Use your fingers to lightly press the dough evenly into the pan. It will be about ½ inch thick. Cover with plastic wrap, then use a spatula to press down. The dough gets sticky, so the plastic helps smooth it.
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.
Chill before baking
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.
Baking time and temperature
Preheat the oven to 325ºF (165ºC) until the surface is golden brown. The process takes about 30 to 35 minutes. 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.
Slice while warm
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. 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.
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.
Cool the biscuits
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.
They store well, so you can savor them throughout the week or freeze them to have a stash for later. Enjoy them with some hot brown water (aka tea), ha!
Serve this with
Frequently asked questions
Yes, you can use powdered sugar to make the biscuits. However, it will not be as sweet. Also, the cornstarch added into the sugar to prevent clumping will make the texture a little drier.
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.
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.
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.
The importance of creaming the butter
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.
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Preheat the Oven – Set the oven rack to the middle position. Heat to 325ºF (165ºC). Line an 8 by 8-inch baking pan with parchment paper with a 1-inch overhang on each side. Set aside.
Make the Dough – Using a stand or hand mixer fitted with a paddle attachment, mix the butter, sugar, vanilla, and salt, on low speed to combine, then increase to medium speed. Mix until light and creamy, about 2 minutes. Scrape down the sides of the bowl. Add the flour and mix on low until a hydrated and crumbly dough is formed. Do not overmix.
Form the Dough – Add the dough to the prepared baking pan. Lightly press it down until it evenly fills the pan. Place a piece of plastic wrap on top, and use the bottom of a spatula to flatten the surface.
Prick and Chill – Use a fork to lightly prick the surface of the dough, about 36 times, evenly spaced. Cover and refrigerate for 30 minutes. Alternatively, freeze for a maximum of 15 minutes.
Bake – Bake until the surface and edges are golden brown, about 30 to 35 minutes.
Cut – Cool on a wire rack for 5 minutes. While the biscuits are still hot, use a sharp knife to cut them into rectangles of desired size. Optionally, sprinkle the surface with granulated sugar while warm, about 1 tablespoon.
Cool – Let it cool completely in the pan. Carefully lift the biscuits out using the parchment paper overhang. Re-slice the lines if needed to separate them.
- Butter Selection: Use unsalted Kerrygold Irish butter or European-style butter with at least 82% fat. Regular butter can be used but will be slightly less rich in flavor.
- Using Salted Butter: Add only ¼ teaspoon salt.
- Measuring the Flour: Use the dip and sweep method. This will give slightly more flour in the cup.
- Make Ahead: The dough can be refrigerated for up to 2 days before baking.
- Storing: Store in an airtight container for up to 10 days. Freeze for up to 2 months, defrosting before eating.
Ted Lasso Biscuits
Amount Per Serving
Calories from Fat 90
% Daily Value*
Saturated Fat 7g35%
Trans Fat 0.4g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 3g
Vitamin A 315IU6%
* Percent Daily Values are based on a 2000 calorie diet.
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