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!
Jessica’s 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.
Featured Comment 246
“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!
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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.
Anna Lenn says
I couldn’t stop making these for the last two weeks, these are too perfect!!! I made the second batch using salted Kerrygold butter but browned it, then only used about 1/4 tsp of kosher salt. Nobody found it too salty either! Love love LOVE!!!!
Sharon Cordell says
Oh my goodness, these are delicious 😋
Jessica Gavin says
Thank you for making the Ted Lasso Biscuit recipe, Sharon!
Dwight R Renshaw says
Very good. Good instructions. I recommend it.
Debbie says
These were delicious! I read through the comments and decided on the 1/2 tsp of both vanilla and almond. I used vanilla bean paste. I also froze for 15 mins before cooking which resulted in them needing an extra 5 mins of cooking time. They are sooooo good. Well done!
Jessica Gavin says
Thanks for sharing your recipe modifications, Debbie! So happy that you enjoyed the ted lasso biscuit recipe.
Kimmy says
Hi there,
I love this recipe and it is a big hit with my family. I’d like to make it for Thanksgiving and maybe add some spices and maybe a zest? What would you recommend and what quantities? Thanks!
Jessica Gavin says
I would recommend 1/2 to 1 teaspoon of citrus zest, depending on how strong of a flavor you’d like. For spices like cinnamon and nutmeg, I would add 1/2 teaspoon of cinnamon, and 1/8 to 1/4 teaspoon nutmeg. Alternatively try 1/2 to 3/4 teaspoon pumpkin pie spice. You could also just mix the granulated sugar topping (1 tablespoon sugar with 1/4 teaspoon cinnamon), to make a churro topping. Let me know what you try!
Kimmy says
Hi there,
I did 1/2tsp orange zest, 1/2 cinnamon and 1/4 tsp nutmeg. They were delicious! Next time I may decrease orange since the cinnamon and nutmeg were a little harder to decipher, but very good!
Jessica Gavin says
I will have to try your flavor additions to the Ted Lasso biscuit recipe!
Kate P. says
I just made this recipe. I altered it slightly (I did one stick of butter and half cup of shortening and added lime zest and fresh ginger). The taste and texture both are amazing. No wonder Rebecca was obsessed with these!
Jessica Gavin says
I love the addition of the lime zest and ginger for a pungent twist on the biscuit recipe!
Renee Toma says
I made this for the first time upon the recommendation of a colleague. Unfortunately, I cannot eat any sort of grain, so I can only give feedback on what my friends say. These are a crowd pleaser and always a hit! Delicious, buttery, flaky, not too sweet, cup of coffee calling to be dunked into Delicious!
These are ridiculously easy to make and thank goodness! Because the requests I get to bake them from my co-workers come in all the time, and I could not do this if it wasn’t easy and fast. The longest part if the chilling and waiting for them to bake. I guess you could say my colleagues are a bit spoiled.
They smell like Heaven and made my house so fragrant ! Just like a quaint bakery!
Jessica Gavin says
I’m so glad these were such a hit with your colleagues, Renee! Love hearing they’re easy enough to keep up with all the requests, and that the buttery, flaky layers made your home smell like a bakery.
Sylvia Davis says
Recipe was perfect as were the biscuits!!!
Jessica Gavin says
Thank you, Sylvia!
Claudia says
These are perfect. I followed the directions exactly. I scooped one out before they cooled and ate it warm and it made me dance around my apartment. I sprinkled sugar on them while warm and it’s magical.
Jessica Gavin says
I love that you had a magical experience making the Ted Lasso biscuit recipe, Claudia!
Ali M says
Wonderful! They are delicious and your steps made the recipe easy to follow. They needed almost 40 minutes in the oven. Every oven is different so I just kept a close watch. Thank you – this recipe is definitely a keeper!
Jessica Gavin says
So happy you loved it, Ali! 💛 You’re right—every oven is different, so watching closely is key. Thrilled it’s a keeper for you! 👏
Rita Carpenter says
If I want to make a larger batch, and I use a 13” x 9“ pan, should I just double the recipe?
Jessica Gavin says
Yes, I would recommend doubling the recipe. The biscuit dough will be slightly thinner, so keep any eye on the browning during baking, removing the tray earlier if needed.
Rita Carpenter says
I doubled this recipe today and baked it in a 13 x 9 pan. Wow! It came out very greasy. I actually thought I might have put in too much butter. I checked three times, but used the correct amount of butter when doubling the recipe. They still taste amazing like the two other times I made them the regular way in an 8 x 8” pan but very rich and more buttery than they should be. Going forward, I would just make two separate batches rather than use the 13 x 9“ pan. I still have to give it five stars in general, but I don’t recommend making them in a 13 x 9“ pan.
Jessica Gavin says
I really appreciate your feedback on the pan size for the ted lasso biscuit recipe, Rita!
Kimmy Velasquez says
If the dough is over mixed it heats up the sugar, so you end up with very greasy biscuit. Make sure you mix dough on low and stop when it’s crumbly. Hope that helps.
Rita Carpenter says
These are absolutely fabulous! My husband’s and my new favorite cookie!
Jessica Gavin says
That makes me so happy to hear! I’m thrilled you both loved them. Thanks for baking and sharing! 🍪❤️
Rita Carpenter says
I should also add that I just used a regular hand mixer with regular beaters. It came out fine. I’ve made the recipe twice.