Ted Lasso's Biscuit Recipe
Are you watching Ted Lasso on Apple TV+? We’re not big into comedies, especially comedies about sports, so the idea of watching a show about both of those was extremely unappealing.
But we kept hearing from everyone just how funny and good this show is. Not to mention the fact it swept the Emmy’s last year, winning Outstanding Comedy Series, among many other awards. So I was curious, and I kept suggesting to PJ that we should start it. And I am so glad we did. Yes it’s about a soccer club in England (football, I mean!) but it’s so much more than that. This show will make you laugh and cry with its big heart and clever wordplay. Ted Lasso spits out one-liners all the time like, “I feel like a bigger loser than the biggest loser on The Biggest Loser.”
You just have to watch it!!
Anyway, every morning he brings his boss these shortbread cookies that look absolutely delicious. They call them biscuits over there, so that’s what I’m calling them, too.
His boss is obsessed with them and I started getting obsessed with them every episode, too. What do they taste like? What makes them so yummy? I had to know the recipe. So I Googled it and found a ton of recipes to try.
The one I used is from The Kitchn and it’s so simple to make. The only thing I added was a 1/4 tsp of vanilla and almond extract because I thought it would add something extra (and it did!). They’re so good I can’t wait to make another batch.
Ingredients
2 sticks (8 ounces) unsalted butter, plus more for the pan
3/4 cup powdered sugar
2 cups all-purpose flour
1/4 teaspoon coarse salt
1/4 teaspoon vanilla extract (optional)
1/4 teaspoon almond extract (optional)
Directions
Place 2 sticks unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature until softened. Coat an 8- or 9-inch square metal baking pan with more butter.
Beat the butter on high speed with the paddle attachment until fluffy, 3 to 5 minutes. With the mixer running, gradually add 3/4 cup powdered sugar and continue to beat until pale and fluffy.
Stop the mixer. Sift 2 cups all-purpose flour into the bowl, then add 1/4 teaspoon coarse salt (and vanilla and almond extract-optional). Mix on low speed until just combined. Transfer to the prepared pan and pat to an even thickness no more than 1/2-inch thick. Refrigerate for at least 30 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 300°F.
Slice the dough into rectangles or squares in the pan. Bake until golden-brown and the middle is firm, 45 to 60 minutes. Let cool completely. Re-slice, if needed, before serving.
