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!
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.
Jump To a Section
Featured Comment 190
“As a Ted Lasso fan, I was inspired to seek out the best biscuit recipe…my niece found this one, and we’ve never looked back!! The kerrigold butter is the key.”—Libby S.
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
- 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.
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.
Frequently Asked Questions
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.
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.
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.
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.
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.
More Cookie Recipes
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
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
- 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
Notes
- 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
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.
Kelli Burke says
Great recipe!
Jessica Gavin says
Thanks, Kelli!
Heather says
I took these to a work meeting and everybody loved them! (And yes, I used Kerrygold!)
Jessica Gavin says
Thanks for making the biscuits and sharing the love!
Courtney says
So good and really easy to make!
Jessica Gavin says
Great to hear! I’m so happy that you enjoyed the Ted Lasso biscuit recipe!
Hannah says
Just started watching Ted Lasso and was intrigued by the biscuits Ted makes his boss -stumbled upon this recipe via a quick Google search to learn how to make something similar. I’m very impressed by how easy these are to make and their taste given how few ingredients there are (this is a very ‘kid-friendly’ recipe if you’re looking for something to get them involved with – I’m sure they’d love helping to flatten the dough into the pan). I just used regular Meijer brand butter since that’s what I had on hand and they turned out delicious with a cup of earl grey. I think they taste best a day or two after (this will be a good ‘make ahead’ type of recipe for when I have friends over). I made these in a single-use disposable aluminum pan, since I don’t yet have an 8×8 metal pan, and had to adjust my time to ~37 mins to get a similar coloring to the edges of my biscuits. Will definitely be adding to my personal recipe book and making these again in the future – going to try them with the Kerrygold butter next time 🙂
Jessica Gavin says
Thank you for sharing your experience making the Ted Lasso biscuit recipe! I can’t wait to hear what you think about using Kerrygold butter. It also tastes delicious using half American and half Kerrygold butter.
Donna says
Could Himalayan Pink Salt be used in this recipe??
Jessica Gavin says
Yes, you can use Himalayan pink salt. I might start with 1/2 teaspoon to ensure that its not overpowering in the cookie.
Gabriela says
The recipe is outstanding, everything super clear and with lots of handy tips. I loved the cookies, Thank you for the recipe!!
Keeley's Mom says
These always turn out delicious, and the elements are spot on, but…I do everything as per the recipe (Kerry gold butter, same size dish, etc.), but it literally takes twice as long in the oven as the recipe time indicates, both times I’ve made it. What am I missing?
Jessica Gavin says
Have you checked the temperature of your oven lately? Sometimes it needs to be recalibrated. If the oven temperature is running low that will extend bake time. Also, is the butter softened?
Margaret says
I’m with Rebecca! These are completely irresistible! Kudos for figuring out this recipe and many thanks for sharing it with us!
Jessica Gavin says
You’re welcome, Margaret! Team Rebecca!
Jess says
Excellent!
Jessica Gavin says
Thanks, Jess!
Joanna Sell says
These are everything I hoped they would be and more 💕🥰😋 came out fantastic the first round! I followed the directions to a T and they were absolutely amazing! I didn’t use Kerri gold butter but I will try that next time for sure! Thank you for this recipe!! #biscuitswiththeboss
Jessica Gavin says
I’m so happy that you enjoyed the biscuit recipe, Joanna! I also like to do half american butter and half kerri gold, it’s just the right balance. Let me know if you give it a try!
Mary says
Delicious and was simple to bake. Perfect with tea or coffee.
Ian says
These are great. As usual with almost all my attempts, it took the second attempt to nail it. I’m using a 9-inch square pan. I found by upping the ingredients by 50% gave me the thickness I wanted. Now, do you know where I can find Rebecca?
Jessica Gavin says
Great job adjusting the biscuit recipe to fit the 9-inch pan! I’m sure that others will find your modifications helpful!
Colleen says
OMG, these Lasso biscuits are like eating crack! I can’t stop eating them. They are delicious and so easy to make. I did add half a teaspoon of baking powder. Now I know why Rebecca loved them so much!!
Jessica Gavin says
Thanks for making the biscuit recipe! How was the texture with the baking powder?
Joanna Sell says
I used a regular electric hand mixer on the lowest setting for the entire recipe and they turned out wonderfully!! 😁
Jessica Gavin says
Great to hear that the hand mixer worked well for making the biscuits!
Linda says
I don’t have a mixer with a paddle attachment – can regular “beater” attachments be used? Thanks!
Jessica Gavin says
Yes, you can use the whisk attachment, just make sure to scrape the paddles as needed.
Nancy C says
Everybody loves these. They are absolutely delicious and so easy to make.
Jessica Gavin says
Thrilled to hear that you enjoyed the Ted Lasso biscuit recipe!
Teresa says
Thanks for this amazing recipe, Jessica. I made it in my Ninja Combi on the bake setting and it came out perfect. I posted it on the social and have shared your recipes so many times! ❤️
Jessica Gavin says
I’m so intrigued about baking the biscuits in the Ninja Combi! Thanks so much for your feedback, Teresa!
Lori Smith says
These were delicious! I made them for our Christmas holiday. I samples one and will share the rest on Christmas eve. They are really tasty and moist. I recommend!
Jessica Gavin says
Thanks for trying the Ted Lasso biscuit recipe, Lori!
Kathleen Silvestri says
Your recipe is absolutely delicious! Is it possible to bake in a 9 x 13 pan instead of the 8 x 8? If so, what is the suggested cooking time?
Jessica Gavin says
Thanks! I think that the a 9X13 pan would make them way too thin and brittle. I would double the recipe for a pan of that size. You could use a 9X9 pan for a single recipe.
Kirsten Dugan says
So easy and so delicious! Thank you for sharing!
Jessica Gavin says
So happy to hear that you enjoyed the Ted Lasso biscuits, Kirsten!
Nina says
This recipe is delicious! I baked mine a second time after I cut them into pieces as the center was underbaked. I was scared to over bake them when they were browning on the edges so the second bake crisped each individual piece beautifully! My husband is obsessed with these! So good!
Jessica Gavin says
Great job adjusting the bake time! I’m so happy that you and your husband enjoyed the Ted Lasso Biscuit recipe!
Julie P says
These are delicious and easy to make. The tips are really helpful. Worked well at high altitude as well! (Denver area)
Jessica Gavin says
Great to hear that the ted lasso biscuit recipe works well at high altitude as well!
Jerri says
Delicate and delicious.
Jessica Gavin says
Thanks, Jerri! Glad to hear that you enjoyed the Ted Lasso biscuits!
Jeannette says
Delicious. I swapped one for one gluten free flour and they came out great. Such a nice treat.
Jessica Gavin says
Great to hear that gluten-free flour worked well for the Ted Lasso biscuits too!
Andrea Impelli says
I’ve made this recipe before and it turned out great. I want to make it again but I only have bread flour. Would I be able to use unbleached bread flour?
Jessica Gavin says
Bread flour contains more gluten, but I think that since there is a lot of butter and sugar in the recipe, the cookies with still be tender. Do your best to not over mix the dough. Let me know how it goes!
Emily says
It might be because I halved the recipe, but these came out super floury, and did not have the butter flavor out shortbread texture.
Jessica Gavin says
Hi Emily- I appreciate your feedback! How did you measure the flour? Did you use Irish butter as recommended in the notes second for a more rich flavor?
Carol Bernardi says
Easy and delicious 😋 this biscuit is in our family holiday cookie swap
Jessica Gavin says
Whoo-hoo! Did you add the biscuits to the pink box?
Teresa Carroll says
I noticed there are no baking powder or baking soda. Is that a misprint?
Jessica Gavin says
There is no leavening agent because these are dense, buttery shortbread cookies.
Kimberly A LaBelle says
Wow! Crisp, buttery melt in your mouth goodness! I made these a couple times now & plan on making them many more. A great way to impress your friends & family…without telling them just how easy this recipe really is. ; )
Jessica Gavin says
I agree with you! I just made some for presents for my kids soccer coaches, they loved it!
Jack says
Hi, so are we supposed to leave the oven hot while we chill the dough?
When I put the plastic wrap on, do I take it off to prick the dough? And then it says cover after that so I’m confused. Last question, you say cool on a wire rack and then you say cool in the pan..: the pan on the rack????
Jessica Gavin says
Hi Jack- You can start heating the oven as the dough chills if you prefer. Take the plastic off to prick the dough. Cover with plastic wrap when the dough is chilling. Let the pan of biscuits sit on a wire rack for 5 minutes, cut into slices, and let the cookies cool completely in the pan. I hope that helps!
TheBakeEscape says
Much like AFC Richmond’s game against Manchester City, my biscuits fell apart (IYKYK). I was hoping for a firm on the outside tender on the inside biscuit – like if Roy Kent were a biscuit, minus the fur 😂
My only substitution of the field was swapping a gluten free 1:1 flour blend (that I use for all my regular baking without issue).
Any idea what I did wrong?
Jessica Gavin says
I love the Ted Lasso references! I’m wondering since you used a gluten-free flour blend with a high butterfat butter, you may have needed more flour to create structure and binding.
Nicole says
This is says it’s 170kcal, does that mean 170 calories or is it a different conversion
Jessica Gavin says
Kilocalories (kcal) and calories equal the same amount of energy, so you do not need to convert.
Megan D. says
Made these this evening an they are amazing don’t think they will last 24 hours with my household!!!
Jessica Gavin says
So thrilled to hear that you enjoyed the Ted Lassa biscuits!
Stan Pappas says
Has anyone tried this recipe with non-dairy butter?
Katie says
Yes! Many times actually. Tonight I used the Violife plant butter brand. It’s my favorite for baking. Note that they have both a salted and unsalted option. Amazing results! I also substitute the flour for gluten free flour. This batch I used Bob’s Red Mill GF 1:1 baking flour. I have lots of food allergies so I have go get creative! 🙂
Jessica Gavin says
Thanks for sharing your plant-based and gltuen-free biscuit experience! I’m sure other bakers will find your tips helpful.
Jen says
These biscuits were consumed within 24-hours at our house! They were so good that we made another batch the following night. The recipe is simple yet absolutely delicious. The texture reminds me more of a sugar cookie than a shortbread. I think I’ll be making these weekly for my family. 10/10 recommend. (Also we used unsalted butter from Trader Joe’s and they were fantastic!).
Jessica Gavin says
You are a biscuit queen, Jen! Thanks for the tip about using TJ unsalted butter. Happy baking!
Ellen S says
I commented earlier on making this recipe and I’ve just discovered a new way to up the wow factor. Whole Foods sells ghee butter sticks. (Don’t use normal ghee). I replaced 25% of the butter with the ghee stick and the result was amazing. I tried half with the ghee but the butterfat content was too high. I also switched AP flour with bread flour to absorb the greasiness.
Jessica Gavin says
Oh WOW! Did the biscuits have a browned butter flavor?
Pamela Harriman says
I was watching this video last night when you said something that was really offensive. I heard the bleep, and knowing that it usually happens when there is bad language, I went back in the video to see if I’d mis heard. I hadn’t.
Jen says
Have you watched Ted Lasso? She’s rehearsing the scene from the show. Can’t wait to try this recipe! 🙂
Dawn says
You sound like a real winner. Not quite sure what you can watch on tv that wouldn’t somehow be offensive. Maybe you should stay indoors, away from everyone.
Claudia says
Wonderful, easy to make shortbread! I sprinkled mine with Blueberry Sea Salt from Alaska along with the sugar. Amazing!
Jessica Gavin says
Blueberry sea salt sounds incredible on the Ted Lasso biscuits!
Meredith says
Does this recipe double well or do you recommend making two separate batches?
Jessica Gavin says
You can double the batch size to make the dough, but I reccomend baking in a larger tray or two separate trays.
Debbie Reyes says
These are insanely amazing! I’ve now made them 5 times! I use 1/2 vanilla and 1/2 almond extract, the almond is so good. I did try one recipe with lemon extract, they were good but I like the vanilla/almond flavoring better. I made a batch for a good friend and her family, and they have almost eatin them all in one afternoon. They are So addicting you can’t eat just one!! My new favorite!!
Jessica Gavin says
I love the idea of adding some almond extract to the biscuits! Thrilled to hear that you enjoyed the recipe and experimenting with new flavors.
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!
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!
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!
Jessica Gavin says
I love that you added cinnamon to the biscuits. I’m sure it added a lovely aroma when baked!
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!
Mary Applebaum says
Fabulous. I added brown sugar and 1 teaspoon of lemon zest also. WOW epicurean delight.
Jessica Gavin says
Wow! How much brown sugar did you add? I need to try it this way!
Susie says
In your printed directios, when do we discard the piece of plastic wrap that was placed on top, in step 3?
Jessica Gavin says
You can discard the plastic wrap after you use the spatula to flatten the surface of the dough.
Holly says
These biscuits are one of the best things I’ve ever had. They are INSANE. Everyone who has tried them are blown away. Thank you!!!! I do have a question though. I made the dough today but my plans for cancelled and moved to next week. Can I freeze the dough and then bake it next week? In your notes it said you can freeze the biscuits but that’s after being baked correct?
Jessica Gavin says
You can freeze the dough. I would just bring to room temperature before shaping and baking. So happy that you are enjoying the biscuits!
Teri Lohmann says
I haven’t made these yet, but they look easy and delicious. Can these be made to be GLUTEN FREE?
Jessica Gavin says
Sure! You can use your favorite gluten-free flour blend. I like bob’s redmill or king arthur brands.
Mary says
Thank you for the delicious recipe. I am making it for the second time, and I purchased some 95% fat New Zealand grass-fed butter, do you think the fat content will be too high for this recipe? Thanks in advance!
Jessica Gavin says
I think that 95% will give a very rich and dense biscuit, but tasty! I think if the dough is feeling very greasy after mixing, add 1 tablespoon of flour at a time, up to 1/4 cup. Let me know how it goes!
Mary says
Thank you for your response! I took your advice and added 1/4 more flour, in part because I also reduced the sugar to 1/2 cup (adding flour and reducing sugar is part of my high altitude baking routine). They came out great!
Jessica Gavin says
Great to hear! Thanks for sharing your experience in making the biscuits with higher fat butter and at higher altitude.
Mary Kay says
This recipe tastes so incredibly delicious! These biscuits came together so quickly and easily. I will make them forever.
Jessica Gavin says
Thrilled to hear that you are enjoying making the biscuits!
MJ says
Looking forward to trying this. Could you double the recipe in a 9×13 pan?
Jessica Gavin says
Yes, you can double the recipe using a 9X13 pan. It may be a little thicker, so you may need a few extra minutes. Let me know how it goes!
Christine Smith says
Delicious! A perfect combination of crispy and chewy!
Jessica Gavin says
Thrilled to hear that you enjoyed the biscuits!
Nancers@WCb says
Easy to make and delicious. I followed the recipe, only change, sprinkled with cinnamon sugar. Thank you for a great recipe!
Jessica Gavin says
I love the addition of the cinnamon a sugar!
Julia L Woods says
This is the best shortbread I have had in and outside of Scotland & England
Jessica Gavin says
Yay! I’m so happy that you think so highly of the biscuit recipe!
Libby Scanlan says
As a Ted Lasso fan I was inspired to seek out the best biscuit recipe…my neice found this one and we’ve never looked back!! The kerrigold butter is the key
Jessica Gavin says
Whoo hoo! Thrilled to hear that you enjoyed the biscuit recipe.
michelle marlahan says
Best cookie recipe I’ve ever made!! Amazing from a fellow Cal Poly Alumni and Nutrition major 😃
Jessica Gavin says
Whoo hoo! I’m trilled to hear that you enjoyed the biscuits. When did you attend CalPoly? So cool to meet another alumni!
Cheri says
I just pulled these out of the oven and they smell wonderful. Typically I follow the directions to the letter, the first time, and possibly make changes the next time. This was an exception. I love maple pecan shortbread cookies with a cup of tea and these are very close. I substituted maple sugar for the granulated sugar and sprinkled the top with a little more of the same while they were hot. I also added chopped pecans. They look good and smell wonderful.
Jessica Gavin says
I love the pecan variation to the ted lasso recipe. I wish I could be enjoying tea and biscuits with you!
Ellen S. says
I make this recipe about twice a week for my shop in Taos New Mexico. I have a flyer next to the cash register that says “tell me what Ted gave Rebecca every morning and you’ll get a treat”. If they get the answer right (or wrong) then I take out a little pink box that contains these shortbread cookies and they get one. Customers are enthralled and love them.
I do make two changes though; I toast my sugar to give it a little depth, and I add a tablespoon of cornstarch. I do this since some recipes use powdered sugar instead of granulated sugar, and I think the corn starch adds a subtle flakier texture.
Thank you for a great recipe.
Jessica Gavin says
Wow, I love that you are sharing the biscuits with your customers! The toasted sugar and cornstarch are great adds. I will give it a try in my next batch!
Loretta D Marinelli says
These are so much better than I expected them to be. 10/10.
Jessica Gavin says
Thanks for taking the time to bake the Ted Lasso biscuits!
Angela Long says
Great recipe! Second time making them. This time I am trying it with almond four. White and brown sugar. Brown butter. And added toasted pecans.
Jessica Gavin says
Wow, I’d love to hear how the almond flour version turned out!
Panda52 says
absolutely amazing! thank you for the recipe. I am a baker and this is now one of my very favorites
Jessica Gavin says
You’re welcome! I’m so happy that a baker enjoyed to recipe!
Meena says
These turned out great. I am not much of a baker but this recepie was easy to follow
Jessica Gavin says
Yay! So happy that you enjoyed the biscuit recipe!
DJ H says
I have made this recipe 3 times now and every time they have come out exactly how they are suppose to. Simple ingredient list, easy to follow directions, very little hands on time; what more could you ask for in a buttery biscuit with crisp edges that is not too sweet to eat 3 or 4 at a time.
Jessica Gavin says
Wow! I’m so thrilled to hear that you are enjoying the biscuit recipe. I agree, I can have a few in a sitting, especially with some tea.
Elizabeth Hardy says
Why a metal pan and not glass?
Jessica Gavin says
Great question!Because metal pans heat up faster than glass, gives a better rise to the biscuits, a more crisp texture, with more golden edges. You can use glass, but keep a close eye on color change on the side and bottom of the pan.
Neb says
They are BISCUITS not cookies!
Nic says
In America, the term biscuit refers to a type of quick bread that is similar to an unsweetened scone. It is made with baking powder as a leavening agent rather than yeast, and has a texture that is more “fluffy and flaky” than “sturdy and crumbly”. American biscuits are often served with butter, jam, or gravy. Europeans get very confused in restaurants when the wait-person asks if you want biscuits served with your steak! 🙂
dylan says
good but very soft
Nic says
Why is this named after Ted Lasso? Sounds like the popular Scottish shortbread to me, which we all know is super-delicious, and I live in Scotland. I replace some of the flour with Semolina which makes it shorter and adds a bit more “bite” to the shortbread. I sometimes add Cinnamon for variety.
Jennifer Melton says
He presents them to people in these pink boxes on the show
Hailey says
I just gave the recipe a try however I would suggest that you move the step to preheat the oven from the first step to a step just before you pull the dough off of the fridge or freezer. I could see how someone might get confused or end of wasting gas because they turn their oven on too early. Especially with an estimated chill time of 30 minutes.
Jessica Gavin says
Thank you for your feedback!
Ric says
No idea where you’re getting your fat percentage. Every butter I’ve checked, including Kerry is 14-15%
Jessica Gavin says
The fat percentage is the composition of the butterfat in the product. Are you looking at the percent daily value of 1 tablespoon of kerry butter? That would be 14% of fat as a nutrient nutrient in a serving that contributes to a total daily 2,000-calorie diet.
Matt Burhart says
Any thoughts on how to make a pumpkin spice flavored version?
Jessica Gavin says
Great idea! I would mix the 1/4 cup of granulated sugar with 1/4 to 1/2 teaspoon of pumpkin pie spice, then sprinkle on top of the cookies dough. I have a recipe for the spice blend if you’re interested. You can mix some of the spice into the dough as well. Let me know how it tastes!
Vicki Storrs says
Was looking for a shortbread recipe and came across yours. (I like recipes with weights for the dry ingredients.). However I had a question. I have always used 120 gm=1 cup all purpose flour However your recipe calls for 2 cups/284 gm, which is about 2 1/3 c by my normal calculations. So I have been making them with 240 gm. They are delicious but a little bit crumbly. Is that because I’m using less. of the flour??
Jessica Gavin says
Hi Vicki- Great question! I typically do the “dip and sweep method” to measure flour, which yields more flour in the cup. I would say that the cookies are more crumbly because you have a lot of butterfat when adding less flour, which coats the proteins and reduces gluten-formation which helps with structure. Let me know if you have better results with a little more flour using the amount in the recipe.
Vicki Storrs says
I’m trying it right now with a little more flour, will let you know. Thank you!
Sally Petraglia says
I can’t wait to try these! They always look so good on the show. Off to the grocery store to buy the Kerrygold butter!! Thank you!!
Jessica Gavin says
Whoo hoo! I can’t wait to hear what you think about the biscuits.
Katie sevey says
I am a principal at a school and have parent meetings once a month that I call Biscuits with the Boss so I make these and put them in the little pink boxes for the parents and give to them at the meeting. I think the biscuits is the only reason why they come to these meeting, but hey any way I can get them on campus I’m good with. Thanks for the great recipe. PS my husband is from England and he says these are amazing
Jessica Gavin says
You made my day, Katie! I love that you are sharing the biscuits with the parents in such a fun way. Tell you husband thanks, that means a lot!
Jamie Rehn says
I made them tonight to send home with my boys. Thought they would get a kick out of the Ted Lasso connection. They are delicious!
Jessica Gavin says
You’re the best! I’m so happy that you enjoyed the biscuits.
Summer says
I made this recipe using vegan butter and it was a true test of will power not eat the whole darn tray on my one. So yummy!
Jessica Gavin says
Great to hear that the biscuit recipe worked well with vegan butter too!
Melika says
Hello, thank you for the recipe. How many grams of butter is in this recipe?
Jessica Gavin says
227 grams of butter
cait boyce says
This is a standard shortbread recipe, available in any cook book. It’s not rocket science.
Loriann says
So your point being?
Debra says
That was rude
Kay says
I used coconut oil instead of butter. They were delicious!
Jessica Gavin says
Great to know! Thanks for making the biscuit recipe. I’m sure others will find it helpful to know that the recipe works well with coconut oil.
Briana says
These were incredible! Used Kerrygold salted. Thank you!
Jessica Gavin says
You’re welcome, Briana!
Pamela says
Did you still add the salt in the recipe since the Kerrygold was salted?
Jessica Gavin says
If using salted butter, reduce the added salt to ¼ teaspoon kosher salt or ⅛ teaspoon table salt.
AnnMarie Vitello says
These look delicious! Would be curious to try with browned butter and brown sugar for a different flavor profile. I’ll let you know if I give it a try.
Jessica Gavin says
Browned butter biscuits sound fantastic! Would love to hear if you try it.
Claire says
Just a note, brown sugar is used for soft textures so it will effect both the taste and texture.
Also a little hack to brown butter. If you always want some on hand brown some milk powder in a dry pan and store in jar in your cupboard.
Sandy DeHaven says
The directions say to cover and refrigerate or freeze, but that go for baking as well. Should these be baked covered? Thanks.
Jessica Gavin says
Hi Sandy- Remove the foil before baking the biscuits. Thanks!
Margaret Vitale says
This isnTed Lasso….This is Scottish Shortbread! come on guys! Get realL 🌴🏴/🇺🇸…..
David says
Delicious. I added a little cinnamon because I love cinnamon, about 1/2 tsp. So easy and so good!
Jessica Gavin says
I’ll have to try adding in cinnamon to the cookie dough next time, sounds delicious!
Me says
This is just shortbread
Kathy says
Made as directed and they are yummy!
Jessica Gavin says
Thrilled to hear that you enjoyed the biscuits, Kathy!
Mb says
I don’t like that you change the measurement of salt in the comments section. You should put an “*” if it’s different. You have 3/4 top salt and then in the notes you say 1/2 or even 1/8. There’s a big difference in taste. Unfortunately I did not see your notes until it was too late.
Jessica Gavin says
I appreciate your feedback and sorry that you didn’t see the modifications. I like to add the recommended ingredient which is unsalted butter and the salt to the main recipe, as there is not a lot of room to add all of the modifications if using different types of butter in that area. I hope you give it a try again.
Leslie says
These are delicious! Followed the recipe exactly. Can’t wait to hand them out at our family weekend.
Jessica Gavin says
Yay! I will be eating some as I watch the season finale as well.
Allison says
This recipe is absolutely perfect and delicious. We dipped the ends of our in dark chocolate (not necessary, as they are tasty on their own, but it was yummy).
Jessica Gavin says
I’ll have to try the chocolate dipped ted lasso cookies!
Trevor Belden says
Top notch.
Jessica Gavin says
Thanks, Trevor!
Vasanti Balan says
Awesome! So excited to see this recipe. Definitely trying it asap!!
Reet says
I’m from Australia & I’ve never heard of Ted Lasso, but that ain’t gonna stop me from making these divine looking biscuits, I’m a shortbread fanatic & these look perfect.
Thank you, Jessica for this amazing recipe.
With kindest regards
Reet
Jessica Gavin says
You’re welcome, Reet! Let me know what you think about the biscuits.
Grace says
We made these scrumptious biscuits for a Ted Lasso movie night with some friends and they were a hit! I used extra creamy Tillamook butter which is 81% fat because it’s what I had on hand and it was perfect.
Jessica Gavin says
Whoo-hoo! Enjoy having biscuits with the boss! Glad to here that the extra creamy butter worked well.
Stephani S says
We’re getting ready to watch season 3, so I thought it might be fun to make the Ted Lasso biscuits. I made this recipe last night. Wow! These are so good. I undercooked them a bit (baked them for 31 minutes), so I just put them back in the oven -turned off- for about 4 or 5 minutes, and they were perfect. I will be making these for the entire season of Ted Lasso and beyond.
Carolyn Maguire says
Is it possible to make these biscuits gluten free
Jessica Gavin says
Yes, you can use gluten-free flour like Bob’s Red Mill or King Arthur. Let me know how it goes!