If you’re a fan of the feel-good TV series Ted Lasso, you’ve probably fallen in love with more than just the quotes and charm—you might have caught yourself craving those iconic homemade biscuits. Well, today I’m excited to share my warm, buttery, and utterly irresistible Ted Lasso Biscuit Shortbread Recipe that’s fan-freaking-tastic and perfect for sharing with friends or sneaking a nibble yourself. Trust me, once you try it, you’ll find it hard to stop at just one!
Why You’ll Love This Recipe
- Simple Ingredients: You only need pantry basics, making it easy to whip up anytime.
- Perfect Texture: Buttery, crumbly, and just the right amount of sweetness—classic shortbread magic.
- Easy to Make: No fancy techniques or equipment; it’s foolproof and fun for bakers of all levels.
- Crowd Favorite: My family goes crazy over these biscuits whenever I make them!
Ingredients You’ll Need
This Ted Lasso Biscuit Shortbread Recipe uses ingredients that all come together beautifully for that melt-in-your-mouth texture. I always recommend using the best-quality butter you can find—it really makes a difference. Also, a pinch of almond extract adds a subtle background note that makes these biscuits feel special without overpowering.
- All-purpose flour: The foundation for the shortbread; the right balance for crumbly texture.
- Granulated sugar: Sweetness that’s just right; you can experiment with superfine sugar if you want a smoother top.
- Salt: Just a pinch to enhance all the flavors.
- Vanilla extract: Classic flavor that warms the biscuit’s taste.
- Almond extract: A tiny splash adds a lovely, subtle twist. Be careful—it can be powerful!
- Unsalted butter: Room temperature for easy mixing and that rich, buttery flavor I love.
- Coarse sugar: Sprinkled on top for crunch and sparkle.
Variations
One of the things I love about the Ted Lasso Biscuit Shortbread Recipe is how easy it is to tweak based on your mood or what you have on hand. I like to mix in small extras or adjust sweetness here and there—baking is personal, so don’t hesitate to make it yours!
- Nutty Upgrade: I sometimes add finely chopped toasted pecans or walnuts to the dough for a lovely texture contrast—my family calls it “posh biscuits.”
- Gluten-free version: Swap the all-purpose flour for a gluten-free blend, and you’ll still get that tender crumb with a slight difference in bite.
- Flavored sugar topping: Instead of plain coarse sugar, sprinkle a mix of coarse sugar and cinnamon or even a little zest from an orange to brighten things up.
- Mini biscuit bites: Feel like snack-sized treats? Press dough into mini muffin tins and reduce baking time slightly for handheld goodies.
How to Make Ted Lasso Biscuit Shortbread Recipe
Step 1: Mix Your Dry Ingredients with Care
Start by whisking together your flour, granulated sugar, and salt in a large bowl. This simple step makes sure that when you add your butter and extracts, you get an even, consistent dough. I use a whisk here to break up any clumps and ensure that sugar is evenly spread throughout—nothing worse than a gritty sugar clump in your shortbread!
Step 2: Cut in the Butter and Extracts
Add your vanilla extract, almond extract, and softened butter to the bowl. Now, this is where your hands-on magic happens: I use a pastry cutter to work the butter into the dry mix until the texture looks like coarse breadcrumbs. This prevents overworking the dough, which can result in tough biscuits. You want gentle pressure here, and if your kitchen is warm, don’t hesitate to pop the dough in the fridge for a few minutes if it feels sticky.
Step 3: Press the Dough and Chill
Once your dough is ready, press it evenly into the parchment-lined 8×8-inch pan. I usually use the back of a measuring cup or a flat-bottom glass to get that nice even surface. Then sprinkle the coarse sugar on top and gently press it in; this adds a delightful crunch and just a little extra sparkle on the finished biscuits. Pop the pan into the fridge for at least 20–30 minutes—this step helps avoid shrinking or losing shape while baking.
Step 4: Bake and Cool
Bake your biscuits at 350°F (175°C) for 30 to 35 minutes—keep an eye out for the edges turning a gorgeous golden brown; that’s your cue it’s time to pull them out. After baking, let the shortbread rest for 5–10 minutes so it firms up slightly, then carefully lift the parchment to remove it from the pan. I like cutting them while still a little warm (but not hot) so the edges don’t crumble, and I usually make 12 nice-sized squares that fit perfectly in my biscuit tin.
Step 5: Let Them Cool Completely Before Tasting
This is key—you want the biscuits to cool fully so the texture sets perfectly and they don’t break apart when you bite in. I’ve been guilty of sneaking one early and while good, the true buttery, crumbly magic happens once cooled.
Pro Tips for Making Ted Lasso Biscuit Shortbread Recipe
- Butter Temperature Matters: Use softened, not melted butter. It makes mixing easier and keeps the texture crumbly, not greasy.
- Don’t Skip Chilling: Chilling the dough before baking keeps your biscuits from spreading too much. I learned this after a few messy batches!
- Parchment Paper Overhang: Leaving an overhang on two sides helps lift out shortbread easily for cutting—avoids breaking and crumbling.
- Cut While Warm: Cutting the biscuits when they’re slightly warm prevents cracking but not so hot that they fall apart.
How to Serve Ted Lasso Biscuit Shortbread Recipe
Garnishes
Personally, I love a light dusting of powdered sugar occasionally, especially if I’m serving these for guests or to pack in a cute tea box. Fresh berries on the side work wonderfully too, adding a pop of color and freshness that cuts through the buttery richness.
Side Dishes
These biscuits pair amazingly well with a strong cup of tea or a frothy cappuccino. For a little indulgence, serve alongside clotted cream or a dollop of lemon curd—my family adores the zesty contrast!
Creative Ways to Present
For special occasions, I’ve wrapped individual biscuit squares in parchment with a pretty twine bow—makes a classy gift or a delightful party favor. Another time, I pressed small edible flowers gently into the dough before chilling, adding a whimsical touch that impressed everyone.
Make Ahead and Storage
Storing Leftovers
Store leftover Ted Lasso Biscuit Shortbread in an airtight container at room temperature. I always keep mine in a biscuit tin, and they stay fresh and crumbly for up to a week—though they rarely last that long at our house!
Freezing
If you want to freeze these biscuits, wrap individual pieces tightly in plastic wrap and then place them in a freezer-safe bag or container. They thaw beautifully at room temperature with no loss of flavor or texture. I often make a double batch and freeze half for busy weeks.
Reheating
When reheating, I like to pop the biscuits in a warm oven (around 300°F) for 5-7 minutes to refresh their crispness—microwaves tend to make shortbread soggy, so an oven is my go-to.
FAQs
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Can I make Ted Lasso Biscuit Shortbread Recipe without almond extract?
Absolutely! Almond extract adds a subtle dimension, but if you don’t have it or prefer not to use it, you can simply omit it without compromising the overall classic flavor.
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What’s the best way to keep these biscuits from cracking when cutting?
Cut your biscuits when they are slightly warm but not hot, and use a sharp knife. Also, lifting them out with the parchment paper helps maintain their shape.
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Can I use salted butter instead of unsalted?
You can, but reduce added salt accordingly since the recipe already includes a pinch. Using unsalted butter gives you more control over the saltiness.
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How do I know when the biscuits are perfectly baked?
Look for the edges and top starting to turn a light golden brown; that signals the buttery crust is ready without risking overbaking and dryness.
Final Thoughts
Making the Ted Lasso Biscuit Shortbread Recipe has become one of my favorite kitchen rituals. It’s simple, comforting, and honestly, it brings a little bit of that Ted Lasso warmth right into your home. Whether you’re serving them at a cozy gathering or treating yourself on a lazy afternoon, these biscuits never disappoint. I can’t wait for you to try them and experience that buttery goodness with every bite—you’ll understand why they’ve got such a devoted fan base!
Print
Ted Lasso Biscuit Shortbread Recipe
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 12 biscuits 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Ted Lasso Biscuits are buttery, tender shortbread cookies inspired by the beloved TV show. With a delicate hint of vanilla and almond extracts, these biscuits are perfect for sharing or enjoying with tea or coffee. The recipe yields a classic crumbly texture achieved through simple ingredients and straightforward baking steps.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 pinch salt
- 2 tablespoons coarse sugar
Wet Ingredients
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 cup high-quality unsalted butter, room temperature
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare an 8×8 inch baking dish by lining it with parchment paper, making sure to leave a 1-inch overhang on two sides for easy removal of the baked biscuits. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt to evenly distribute the ingredients.
- Combine Wet Ingredients and Cut in Butter: Add the vanilla and almond extracts along with the softened unsalted butter to the dry mixture. Using a pastry cutter, cut the butter into the flour mixture until it resembles coarse breadcrumbs, ensuring the butter is well dispersed.
- Form Dough in Pan: Press the crumbly dough evenly into the prepared baking dish. Sprinkle the coarse sugar evenly over the top, gently pressing it into the dough to stick well. Chill the dough in the refrigerator for 20 to 30 minutes to firm it up for baking.
- Bake the Biscuits: Place the baking dish in the oven and bake for 30 to 35 minutes, or until the top edges are starting to turn a golden brown color, indicating doneness.
- Cool and Slice: Remove the biscuits from the oven and allow them to rest for 5 to 10 minutes. Using the parchment paper overhang, carefully lift the shortbread out of the pan. Cut the biscuits into 12 equal pieces, or to your preferred size.
- Final Cooling: Let the biscuits cool completely on a wire rack before serving, allowing them to set and develop their full buttery texture.
Notes
- Use high-quality unsalted butter at room temperature for the best texture and flavor.
- Chilling the dough before baking helps maintain the biscuit shape and prevents spreading.
- These biscuits can be stored in an airtight container at room temperature for up to one week.
- For a nuttier flavor, you can toast the coarse sugar slightly before sprinkling.
- Adjust the number of biscuits by cutting smaller or larger pieces according to preference.
Nutrition
- Serving Size: 1 biscuit (approx. 40g)
- Calories: 190
- Sugar: 9g
- Sodium: 35mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
