Ted Lasso Biscuits (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups (284 g) all-purpose flour
02 -
1 teaspoon (5 ml) vanilla extract
03 -
¾ teaspoon (5 g) kosher or sea salt
04 -
⅔ cup (132 g) granulated sugar, plus some extra for sprinkling on top
05 -
1 cup (227 g) unsalted butter, softened to 65–67ºF (18–19ºC)
# Instructions:
01 -
Position the oven rack in the center. Preheat it to 325ºF (165ºC). Use parchment paper to line an 8x8 pan, leaving about a 1-inch overhang to make it easier to lift later. Put it aside for now.
02 -
Take a stand or hand mixer with a paddle attachment for this step. Start mixing butter, sugar, vanilla, and salt together on the slowest setting, then turn it up to medium. Mix for around 2 minutes till it's light and creamy. Scrape the bowl's sides. Add flour, and mix just enough to get a hydrated crumbly dough—don’t overdo it!
03 -
Put the dough in the prepared pan. Gently press it down so it spreads out evenly. Lay a piece of plastic wrap on the top, then use the flat side of a spatula to smooth everything out.
04 -
Grab a fork and lightly poke little holes across the dough’s surface—try to do about 36, spaced evenly. Cover it up and chill in the fridge for half an hour, or pop it in the freezer for no more than 15 minutes.
05 -
Put it in the oven and bake until the edges and surface turn a nice golden shade, about 30 to 35 minutes.
06 -
Transfer the pan to a wire rack and let it sit for about 5 minutes. While still warm, use a sharp knife to slice into rectangles, however big you want. Sprinkle about 1 tablespoon of sugar on top if you'd like.
07 -
Wait until it’s completely cool while still in the pan. Use the parchment paper’s overhang to lift the cookies out carefully. Slice over the same cut lines if they need separating, and for a fancy feel, place them in a fun box, like the pink Ted Lasso style.
# Notes:
01 -
Stick with unsalted Kerrygold Irish butter or a European-style butter that’s 82% fat or more for richer flavor. Regular butter is okay but slightly less flavorful.
02 -
If you only have salted butter, cut the kosher salt back to 1/4 teaspoon or table salt to 1/8 teaspoon.
03 -
Switching to table salt? Use 1/2 teaspoon instead of 3/4 teaspoon.
04 -
For measuring the flour, try the dip-and-sweep method—it gets a little extra flour into your measuring cup.
05 -
You can prep the dough a couple of days in advance if you store it in the fridge before baking.
06 -
Store them in an airtight container for up to 10 days if you have leftovers. Freeze up to 2 months—they’ll thaw nicely before serving.