Ted Lasso Biscuits
These buttery, crisp-edged biscuits are the real deal—just like the ones from the pink box on the show. Four ingredients, one bowl, and less than an hour from start to finish.
They’re the kind of simple, honest shortbread that makes you feel like you pulled off something special, even on a Tuesday night.
What Makes These Biscuits So Good
They’re dead simple but taste like they came from a proper bakery. The butter does all the heavy lifting, and a little salt brings everything into focus.
The texture is what I keep coming back to: crisp edges, a tender center, and that sandy shortbread melt that makes you reach for another before you’ve even finished the first one.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened: no substitutes here, the fat is the flavor
- 1/2 cup granulated sugar: just enough sweetness without making them cakey
- 2 cups all-purpose flour: spooned and leveled, not scooped
- 1/2 teaspoon fine sea salt: balances the richness
Variations / Substitutions
- Gluten-free: use a cup-for-cup gluten-free flour blend. The texture gets a little more crumbly but stays beautifully buttery.
- Vanilla or citrus: stir in 1 teaspoon vanilla extract or 1 teaspoon finely grated orange zest with the butter and sugar for a different note.
If you’re in the mood for another simple buttery treat, the Classic Scottish Shortbread on this site is just as easy.
How to Make Ted Lasso Biscuits
Step 1: Cream the Butter and Sugar
Preheat your oven to 325°F (160°C) and line an 8×8-inch baking pan with parchment paper, leaving a little overhang on two sides for easy lifting. In a bowl, beat the 1 cup softened butter and 1/2 cup sugar with an electric mixer on medium speed until the mixture is pale, fluffy, and noticeably lighter in color, about 2 minutes.
You’ll see it go from yellow and grainy to pale and almost whipped. That creaming is what builds the tender structure, so don’t rush it.
Step 2: Work in the Flour
Add the 2 cups flour and 1/2 teaspoon salt to the bowl. Mix on low until the dough just comes together—it will look sandy and a little crumbly, but it should hold a shape when pressed.
Turn the dough into your prepared pan. Press it firmly into an even layer using your hands or the flat bottom of a measuring cup. Prick the surface all over with a fork; this stops it from puffing unevenly in the oven.
Step 3: Bake Until Golden
Slide the pan onto the middle rack and bake for 30 to 35 minutes. Keep an eye on the edges—you want them to turn a very light golden brown while the top stays pale and set.
The kitchen will smell incredibly buttery. Start checking at the 30-minute mark; the center should feel firm to a gentle touch, not soft.
Step 4: Slice and Share
Let the shortbread cool in the pan for exactly 10 minutes. Use the parchment overhang to lift the whole slab out onto a cutting board. While it’s still warm, slice it into rectangles with a sharp knife.
Warm shortbread is a little delicate, so use a gentle sawing motion rather than pressing straight down. Eat them as soon as they’re cool enough to handle or let them finish cooling completely—either way, they’re a treat.
A Few Notes Before You Start
- Soft butter is non-negotiable.: Leave it out on the counter for about an hour. You should be able to press a finger into it easily, but it shouldn’t look greasy or melted.
- Stop mixing the moment the flour disappears.: Overworking the dough builds gluten and turns tender shortbread tough.
- Those fork pricks matter.: If you skip them, the biscuit will dome and bubble instead of baking flat with that classic dimpled top.
- Slice while warm for the neatest edges.: If you wait until it’s fully cooled, the slab will be more brittle and can crack as you cut.
Bake times can shift by a minute or two depending on your pan material. Use these as a guide:
| Pan Material | Size | Bake Time |
|---|---|---|
| Metal | 8×8 in | 30–35 min |
| Glass | 8×8 in | 33–38 min |
| Metal | 9×9 in | 25–30 min |
Storing Leftover Biscuits
- Room temperature:: keep them in an airtight container for up to 5 days. They actually get a little better on day two as the butter settles.
- Reheating:: if you want that fresh-from-the-oven warmth, pop them in a 300°F oven for 5 minutes or give them a few seconds in the microwave.
Frequently Asked Questions
Can I use salted butter?
Yes. Just cut the added salt down to a pinch so the shortbread doesn’t tip too salty.
My biscuits came out crumbly and fell apart. What happened?
The dough likely wasn’t pressed firmly enough. You really need to compact it into the pan so the crumbs can bind during baking. If it still feels too dry, a tiny splash of cold milk can help bring it together.
Can I make the dough ahead of time?
Absolutely. Press it into the pan, wrap it tightly, and refrigerate overnight. Bake straight from the fridge, adding 2 to 3 extra minutes to the bake time.
Why are my biscuits greasy?
Butter that was too soft or slightly melted will separate during baking. Make sure the butter is just softened, not shiny or liquid, before you start.
Ted Lasso Biscuits Recipe
Ingredients
Method
- Preheat the oven to 325°F (160°C) and line an 8×8-inch baking pan with parchment paper. Cream the butter and sugar until pale and fluffy, about 2 minutes.
- Add the flour and salt, mixing on low until a sandy dough forms. Press firmly into the pan and prick all over with a fork.
- Bake for 30 to 35 minutes, until the edges are lightly golden and the center is set.
- Cool in the pan for 10 minutes, then lift out and slice into rectangles. Serve warm or at room temperature.
