We found the Ted Lasso biscuit recipe and we can’t be happier! With Ted Lasso coming back for the 3rd (and what might be final) season, it’s time to get baking. The way Rebecca ate Ted’s biscuits made our mouths water – and you know there’s noting like “practice” to make something perfect. This recipe comes from The Kitchn …

Chances are that you already have all of the ingredients needed to make these biscuits. It’s a short list: just flour, salt, butter, and powdered sugar. That’s it. The process is also simple! Sift together the flour and salt and set aside. Cream the softened butter for a few minutes before adding the sugar slowly and mixing until fluffy. Add the flour and salt and mix to form a dough. Pat into a buttered square pan, chill, slice, and bake. Cool completely before handing out to all of your future friends.

While the recipe is simple, the finished cookies are more than the sum of their parts. They’re a classic buttery shortbread; they melt in your mouth with a tender crumb and just enough sweetness. They taste especially good with some hot brown water (aka tea).

• It all starts with the box ...

• Tips for Making Ted Lasso's Biscuits

  • This is a very buttery biscuit, so this is the time to splurge on the fancy stuff. You’ll taste the difference.
  • An 8×8 or 9×9 metal pan will work for this recipe. Note that the pan size will affect the bake time — the bigger the pan, the thinner the biscuit and the shorter the bake time. I used an 8×8 pan and the biscuits took a full hour to bake.
  • Slicing the chilled shortbread dough in the pan before baking makes the biscuits easier to slice after they come out of the oven.
  • Once they come out of the oven, I highly recommend slicing them again along the lines you’ve already made while the biscuits are still hot. After they cooled, I had perfectly sliced biscuits, ready to pack into little pink boxes — or directly into my mouth.

• 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

• First

  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.

• Next

  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

• Then

  Stop the mixer. Sift 2 cups all-purpose flour into the bowl, then add 1/4 teaspoon coarse salt. 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

• Finally

  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.

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