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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104 Comments Leave a comment or review

  1. 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

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

  2. 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

  3. 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

      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!

  4. Mary Kay says

    This recipe tastes so incredibly delicious! These biscuits came together so quickly and easily. I will make them forever.

  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. 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.

  7. 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!

  8. Susie says

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

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