Ted Lasso Biscuit Recipe

4.83 from 532 votes
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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!

Easy to make Ted Lasso biscuit recipe from the hit TV series on AppleTV+.

Recipe Science

  • Softened butter gives shortbread its tall and tender texture. Whip it with sugar for fluffy dough—no leavening agents needed.
  • Chill dough for tender texture and firm structure for a tall biscuit. Just 30 minutes in the fridge or 15 in the freezer does the trick!
  • Slice the biscuits while they’re still hot. Sprinkle granulated sugar on top while they’re warm so that it adheres better to the surface.

Why It Works

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 buttery 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!

Ingredients You’ll Need

Ingredients needed to make this Ted Lasso biscuit recipe at home.
  • 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 Make Ted 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.

Two sticks of butter in a bowl with sugar and vanilla extract.

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.

Hand mixer creaming butter and sugar in a bowl.

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.

Hand mixer incorporating flour into the butter and sugar mixture.

Add in the flour and mix until just combined.

Crumbly dough formed in a bowl.

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

Person pressing their fingers to flatten the biscuit dough into a pan.

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.

Spatula pressing against a cake pan with plastic wrap over the dough.

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

Fork tines poking holes in the top of a biscuit dough.

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.

Freshly baked shortbread inside a cake pan cooling on a wire rack.

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.

Paring knife slicing into the cookie dough.

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.

Sprinkling granulated sugar over the top of a warm shortbread dough.

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.

Ted Lasso shortbread cookies on parchment paper.

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.

Pink box with Ted Lasso biscuits inside.

Frequently Asked Questions

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.

If you tried this Ted Lasso Biscuit Recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!

Ted Lasso Biscuits

Now you can make Ted Lasso's famous biscuit recipe! Enjoy deliciously flaky, buttery biscuits that are sure to impress. Give it a try today and taste the magic of Ted Lasso's baking skills.
4.83 from 532 votes
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings 18 Biscuits
Course Dessert
Cuisine American


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


  • Preheat the Oven – Set the oven rack to the middle position. Heat to 325ºF (165ºC). Line an 8×8 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. Place them in a Pink Pastry Box for that Ted Lasso touch.

Recipe Video

YouTube video


  • 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 kosher salt or ⅛ teaspoon table salt. 
  • Using Table Salt: Add ½ teaspoon instead of ¾ teaspoon. 
  • Measuring the Flour: Use the dip and sweep method. This will yield 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.

Nutrition Facts

Serves: 18 Biscuits
Calories 170kcal (9%)Carbohydrates 18g (6%)Protein 2g (4%)Fat 10g (15%)Saturated Fat 7g (35%)Polyunsaturated Fat 0.4gMonounsaturated Fat 3gTrans Fat 0.4gCholesterol 27mg (9%)Sodium 99mg (4%)Potassium 18mg (1%)Fiber 0.4g (2%)Sugar 7g (8%)Vitamin A 315IU (6%)Calcium 5mg (1%)Iron 1mg (6%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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Recipe Rating

110 Comments Leave a comment or review

  1. Jessie says

    I made these on Friday & they were gone by Saturday afternoon! Absolutely delicious! Huge hit with the kids…they asked me to make more tomorrow 😂

    • Jessica Gavin says

      You’re the best mom! Thanks for sharing the biscuits with the kiddos, so happy to hear that they enjoy them!

  2. Jennifer Pughsley says

    I love these. I did not think they were going to be this good. I mean no eggs, no baking powder or soda. But man was I pleasantly surprised at how good these taste. I can’t wait to share them with family. Well maybe I can. Will definitely make again.

    • Jessica Gavin says

      Sometimes the simpler the ingredients really let’s the flavors shine in the biscuits. So happy that you will make them again!

  3. Montana says

    Wonderful bars! Added a little cinnamon to the batter for some extra flavor but the buttery taste was great. I will be making them again soon!

  4. Karen S says

    Great recipe. Your video was helpful as I’ve never made shortbread in a pan before, only cookies. I used granulated monk fruit instead of sugar. They came out perfect.

    • Jessica Gavin says

      I love that you were able to use a low calorie sweetener and it worked well in the biscuit recipe!

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