Ted Lasso Biscuits

4.83 from 529 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+.

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!

Butter selection

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

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

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

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!

Ted Lasso shortbread cookies on parchment paper.

Serve this with

Frequently asked questions

Can I use powdered sugar instead of granulated sugar?

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.

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 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.

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.

Pink box with Ted Lasso biscuits inside.

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.

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 529 votes
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings 18 Biscuits
Course Dessert
Cuisine American

Ingredients 
 

  • 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

Instructions 

  • 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.

Recipe Video

YouTube 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 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.

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




104 Comments Leave a comment or review

  1. 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!

  2. Susie says

    In your printed directios, when do we discard the piece of plastic wrap that was placed on top, in step 3?

  3. 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!

  4. 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.

  5. 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.

  6. 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

      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!

  7. Nancers@WCb says

    Easy to make and delicious. I followed the recipe, only change, sprinkled with cinnamon sugar. Thank you for a great recipe!

  8. 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! I’m trilled to hear that you enjoyed the biscuits. When did you attend CalPoly? So cool to meet another alumni!

  9. 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.

  10. 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!

  11. 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.

  12. 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.

    • 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.

    • 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! 🙂

  13. 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.

  14. 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

      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.

    • 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!

  15. 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.

  16. 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!!

  17. 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!

  18. 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!

  19. 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 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.

  20. 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.

    • 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.

  21. 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.

  22. Margaret Vitale says

    This isnTed Lasso….This is Scottish Shortbread! come on guys! Get realL 🌴🏴󠁧󠁢󠁳󠁣󠁴󠁿/🇺🇸…..

  23. 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.

  24. Leslie says

    These are delicious! Followed the recipe exactly. Can’t wait to hand them out at our family weekend.

  25. 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).

    • 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

  26. 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.

  27. 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.

    • Jessica Gavin says

      Yes, you can use gluten-free flour like Bob’s Red Mill or King Arthur. Let me know how it goes!