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Ted Lasso’s Biscuit Recipe

This scrumptious, buttery biscuit is similar to Scottish Shortbread, a surprisingly easy to make cookie. Rebecca, Ted’s boss, is obsessed with these biscuits and soon you will be too! Here is our version of Ted Lasso’s biscuit recipe!

Ted Lasso has been one of my favorite shows to watch lately. It’s very fun and refreshing, as it is light on the drama. Ever since becoming a mom, I can’t watch anything heavy, especially anything involving kids! Life is already complicated as it is 🙂 So Ted Lasso was perfect for me; it’s a feel-good, warm-hearted show. Kind of analogous to the delicious cookies Ted brings to Rebecca every morning! The only problem? The recipe is a secret. 

After some research (aka staring at the screen), I believe it’s probably something like Scottish Shortbread – a rather simple to make cookie that only involves three ingredients. Traditionally, the weight ratio of ingredients used in Scottish Shortbread is 1:1:1 (flour: butter: sugar). I tweaked the recipe slightly by reducing sugar & adding almond flour and vanilla to give it a bit of depth in flavor, which I know Rebecca would love! 

It is rich, crumbly, and melts in your mouth.  This is a perfect treat to have with a cup of tea or coffee in the morning, and pair it while you’re watching the show!

Here is our version of Ted Lasso’s biscuit recipe:

First, enjoy this 2-minute video we just made! 

Here are the instructions:

We need 8×8 square baking dishoffset spatula (regular spatula works but offset spatula makes it a lot easier!) and food processor. Both Aki and I have 4.5″ offset spatula and use it all the time.

Traditionally, Scottish Shortbread is made from a very dry dough consisting of just butter, flour, and sugar. For our recipe, we added almond flour and vanilla extract for additional depth in flavor. Here are the list of all ingredients. Pretty simple, right?

Oh, and salt. Salt makes everything taste better. So, for this recipe, we use salted butter instead of unsalted butter. Only have unsalted butter? No problemo. 1 stick of salted butter = 1 stick of unsalted butter + 1/4 tsp salt, so you can just add salt in case you only have unsalted butter (see details in the recipe).

First, put flour and sugar in your food processor or blender and pulse to combine. Then, add cubed butter & vanilla and pulse until mixture resembles coarse meal.

Butter an 8×8 container, put the dough and spread evenly using offset spatula. What a handy tool!

Then, press firmly by hand. If the dough sticks to your hands, you can use parchment paper on the biscuit dough and press on the paper. If the dough is not pressed firm enough, it will crumble easily. At the end, you can use an offset spatula to flatten/smooth out the dough. The spatula is especially useful to make the dough on the edge flat! You’ll see it measures approx. 1/2-3/4 inch in thickness. That’s it! It will take just 5 minutes or less. 

Lastly, bake for 30-35 min at 350F until lightly browned. Before you cut & eat, you will have to wait a bit until it cools down or it will crumble easily. I know it’s hard to wait but be patient! I like to chill it in the fridge in summer time.

Our favorite ingredient & equipments to use (affiliate links):



Need Ted Lasso's Biscuit Box? Here is the instruction & free printable!
Recipe for Higgins' cupcakes that Ted Lasso baked!

Recipe Updates

(Oct. 19, 2020) I’ve been making this biscuit ever since I saw the final episode of Ted Lasso Season 1. I recently found that using unsalted butter + salt turned out much more delicious than just using salted butter. So, I updated the recipe card. Still optional to use salted butter but the taste of salt stands out much more when I used the combination of unsalted butter + salt even though it’s the same salt amount.

(Nov. 9,2020) 1. Butter Temperature – I’ve been making this biscuit using chilled butter in summer – early fall season and it worked perfectly fine since chilled butter gets soften during the process of mixing & pouring into the baking dish. However, I found out that for cooler weather (somewhere below 70F = 21C) using soften butter made a better result. So, I recommend to use chilled butter for warmer weather (summer-early fall, later spring) & soften butter for cooler weather (fall-winter-early spring).
2. The use of almond extract – I tested using almond extract instead of vanilla extract but the result was not that good. It just didn’t go well together even though I use almond flour.

(December 28, 2020) After making this a few times, we’ve decided we prefer coarse salt in this recipe. The coarse salt has a more powerful flavor compared to the finer salt, and is more noticeable in the end result. Our absolute favorite salt is Japanese Sea Salt, which can be found here, but it’s pretty pricey. Another good alternative is this one!

(January 9, 2021) We tested making this delicious biscuit using Stand Mixer instead of food processor! It worked! Just butter needs to be soften instead of chilled. We think the texture was a bit different (more dense and less flaky I guess?) but still tastes deeeelicious! Hand mixer, hand mix using spatula should work as well! Enjoy the instruction video we made below!

(January 22, 2021) We tried using vanilla paste instead of vanilla extract. It is DELICIOUS! We used Trader Joe’s Vanilla paste but we also recommend this brand, too! Now, we finally feel like…

Dang it! They’re the best batch yet.

I finally cracked the recipe!

Ted Lasso | S1E6 30:22

See other Ted Lasso inspired posts!

*This post contains affiliate links for your convenience and to support the cost of operating this blog. Thanks for looking!

Ted Lasso's Biscuit Recipe

Ted Lasso’s Biscuit Recipe

5 from 11 votes
Prep Time 5 mins
Cook Time 35 mins
Chill 1 hr
Total Time 1 hr 40 mins
Course Dessert, Snack
Cuisine American, british, scottish
Servings 1 8×8 sheet

Equipment

  • Food Processor
  • 8×8 pan
  • 4.5" Offset Spatula (optional but very handy)

Ingredients
  

  • 1.5 cups all purpose flour
  • 1/2 cup almond flour
  • 1/2 cup sugar
  • 1 cup unsalted butter (2 sticks)* cut into cubes, chilled (when warmer weather) or soften (when colder weather), see Recipe Updates section for more detials.
  • 1/2 tsp sea salt
  • 1 tsp vanilla extract

Instructions
 

  • Preheat oven to 350˚F.
  • Put AP flour, almond flour and sugar & salt in food processor and pulse to combine.
  • Add butter & vanilla extract and pulse until it resembles coarse meal.
  • Butter an 8×8 pan, pour everything into the pan, flatten with a offset spatula. Then, press firmly with your hands & spatula.
  • Bake in the oven for 30-35 minutes at 350˚F until lightly browned. Check at 30 min. mark.
  • Let it chill until cool. It can take a while so be patient!

Notes

* 2 sticks unsalted butter + 1/2 tsp salt can be replace with 2 sticks of salted butter. However, unsalted butter + salt makes it taste better!
 
 
Keyword biscuit, buttery cookie, cookie, rebecca, scottish, shortbread, ted lasso
Need Ted Lasso's Biscuit Box? Here is the instruction & free printable!
Looking for Coffee recipes to go with the biscuits?
Drinks

Holiday Eggnog Dalgona

This Holiday Eggnog Dalgona is thick, creamy, and indulgent. Perfect for the holidays, it…

October 27, 2020

Looking for something to pair these with?!

For fall, welove to enjoy our Pumpkin Latte Recipe with these biscuits. Watching the show and want something to eat with it?! We recommend our Grilled Cheese Recipe.

Plan on binging the show (like we did)!? Try these binge-worthy recipes that are easy to eat (in front of your screen for uninterrupted episodes of Ted Lasso, of course).

Apple Charcuterie Board
Easy Chorizo Pasta
Whipped Hot Cocoa

Love the show? Love the recipe? Please comment below and let us know what you love so much about Ted Lasso! We’ll go first – we love how ridiculously silly the show is and it feels like a warm tv hug. Obviously, this article agrees with us!

Look what Ted Lasso fans made!!! 

Please tag us @saltharvestcreatives on instagram and we will share your beautiful and yummy Ted Lasso’s biscuits post on our website!!!

42 Comments

  • Joanne
    December 11, 2020 at 4:19 pm

    5 stars
    My curiosity for these biscuits peaked the very first time Ted gave them to his boss. As a hobby baker and professional eater, I had to try it. This recipe is super easy and results in a very buttery treat and excellent accompaniment to your coffee or tea. Thank you so much for sharing!

    Reply
    • 9cw7c
      December 28, 2020 at 11:02 pm

      Thank you so much for taking the time to comment!! As Ted Lasso would say, “Be a Goldfish!” We can’t wait for season 2. Thanks again for your kind words.

      Reply
  • Andi
    December 14, 2020 at 11:42 am

    Do you have any recommendations for making this without a food processor? Like in a stand mixer?

    Reply
    • 9cw7c
      December 28, 2020 at 11:23 pm

      Hi, Andi!! Oh, that’s a good question!! The texture might be slightly different if you use a stand mixture, since the butter won’t be as fine, but the end result should be somewhat similar! Especially in taste. We’ll try it in the next few weeks and update our post! Thanks for the idea. And remember “Barbecue Sauce!”

      Reply
  • AMG
    December 15, 2020 at 7:57 am

    5 stars
    The recipe was delicious!!! I don’t have a food processer but I used a pastry cutter. It’s more work but it came out ok. I just find it a bit crumbly. Is it suppose to be that way?

    Reply
    • 9cw7c
      December 28, 2020 at 11:27 pm

      Hello, AMG!! The texture might be slightly different if you use a pastry cutter, since the butter won’t be as fine, but the end result should be somewhat similar, especially in flavor. We’ll try it in the next few weeks and update our post. And remember “AFC Richmond is gonna give you everything we got, win or lose.” Thanks for posting! We appreciate it!

      Reply
  • Lance
    December 23, 2020 at 10:58 am

    I’m super excited to make these—thank you, not only for developing a clever recipe, but also for continuing to cook and test it!

    One question: When you write in the recipe card, “sea salt,” are we talking fine table salt, kosher salt, flaky salt…? Which do you use for this recipe?

    Reply
    • 9cw7c
      December 28, 2020 at 11:33 pm

      Oooh, good question Lance! I see you’re taking Ted’s philosophy to heart, “Be curious!” We actually prefer a coarse salt, since it had more flavor. I adjusted the post and updated the link to the salt we used. Thanks for the question, and for keeping us on our toes!

      Reply
  • Lance
    December 23, 2020 at 7:35 pm

    5 stars
    Oh my goodness — these biscuits are wildly good!

    My wife and I enjoyed them tremendously while watching the last two episodes this evening. I figured they’d be good — they’re shortbread, after all: they really couldn’t be bad! In fact, they were quite possibly the best shortbread biscuits I’ve ever had.

    One tweak I added, inspired by that scene when we see Ted taking the biscuits out of the oven: I sprinkled them with brown sugar when taking them out, and we really loved that element. The way the flavors came together reminded my wife of pancakes (and who wouldn’t want pancake-flavored shortbread?!).

    (Also, for anyone using Diamond Crystal kosher salt — that’s what I’m using, so I doubled the amount of salt indicated by this recipe.)

    I made half the recipe, in a 5×7-inch Pyrex baking dish lined with parchment, and cut them into 12 batons. They won’t last long!

    Thank you again for a brilliant recipe!

    Reply
    • 9cw7c
      December 28, 2020 at 10:59 pm

      That’s awesome!! Thanks for the suggestions and the tips – we love the feedback. And you’re right, who doesn’t love pancakes and pancake-flavored shortbread ? Sprinkling them with brown sugar is brilliant. We’ll try that next! I guess now the only question would be, “How do you take your tea?” Thanks for taking the time to share and comment. Go AFC Richmond!

      Reply
  • Shelley Habenicht
    December 24, 2020 at 1:19 am

    5 stars
    I made this for Christmas for my family members and friends who watched Ted Lasso at my urging. It was so fun to surprise them with these biscuits in the pink boxes, and the biscuits are DELICIOUS!! And the recipe is so easy—definitely a keeper recipe that I will use over and over.

    Reply
    • 9cw7c
      December 28, 2020 at 11:30 pm

      Yay!! We love hearing that. Thanks so much for taking the time to share. As Ted Lasso would say, “High Five, Tree!!”

      Reply
  • Blaire
    January 3, 2021 at 4:54 pm

    Can you use regular flour instead of almond? i have a nut allergy so trying to see if i can modify this recipe. Thanks!

    Reply
    • 9cw7c
      January 4, 2021 at 8:20 am

      Hi, Blaire! We haven’t tried it with regular flour yet, but original shortbread recipes call for regular flour so it should be an equal swap. Substitute it 1:1! Thanks for the comment and enjoy! Go AFC Richmond!

      Reply
    • Alice
      January 7, 2021 at 11:18 am

      Try brown rice flour instead of the almond.

      Reply
  • Alice
    January 7, 2021 at 11:18 am

    5 stars
    Great recipe! I have tweaked as follows: substitute 1/2 cup brown rice flour for 1/2 cup of the all-purpose flour; reduce sugar to 1/3 cup (personal taste); increase salt to 3/4 tsp; bake for 40-45 minutes.

    Reply
    • 9cw7c
      January 8, 2021 at 4:49 pm

      Hi, Alice! This is a great idea. Thank you so much for the tweaks – using brown rice flour is such a great idea. And we agree, we love these cookies when you can taste the salt. Thanks for trying our recipe and the suggestions!! Go AFC Richmond! xo – salt

      Reply
    • Alice
      February 6, 2021 at 2:33 pm

      Update: I used 1/2 cup maple sugar instead of regular sugar, and the flavour is divine.
      I can also confirm that 1/2 cup brown rice flour is a fine substitute for the almond flour if you have a nut allergy.

      Reply
  • Jenn
    January 15, 2021 at 4:27 pm

    Hi fellow Ted Lasso fans! I just came across your awesome recipe and just have a couple of questions before I try this recipe tomorrow 🙂

    Is it better in a food processor or stand mixer? I know you’ve said in previous comments the flavour is the same but texture is different. Which one would you say makes the best version?

    Did you ever try the other commenters suggestion on adding brown sugar? Curious before I try it!

    Lastly, is it better to use sea salt or kosher salt?

    Thanks!

    Reply
    • 9cw7c
      January 17, 2021 at 12:35 pm

      Hi, Jenn!! Thanks for finding us!
      For us, we actually prefer using the food processor. If you use the food processor, the crumb is more fine and more flaky. If you use the stand mixer, it’s more dense. But flavor wise, both taste the same! We haven’t yet tried topping with brown sugar, but we need to add that to our to-do-list! I bet it’s amazing because anything with brown sugar adds depth to the end result! And we use sea salt, because we like the flavor. Let us know how it turns out! <3 We can't wait for season 2 of Ted Lasso! Cheers and thank you!

      Reply
  • Pat
    January 17, 2021 at 9:07 am

    5 stars
    The sign of an excellent recipe… I’ve made these twice and they turned out great both times! (I frequently mess things up the second time I make them) I managed to share some with my daughters and now they all plan on baking them. I confess to having them with coffee, not brown water Thank you for a wonderful recipe.

    Reply
    • 9cw7c
      January 17, 2021 at 12:26 pm

      Yay! We’re so happy that you enjoyed them and appreciate the feedback. High five a tree!! Thanks again!

      Reply
  • […] biscuits every morning in an effort to win her over and bond. Luckily, the sleuths over at Salt Harvest Creatives have already done the work in recreating the recipe, and I have to say, these biscuits turned out […]

    Reply
  • Isabelle
    February 21, 2021 at 8:16 pm

    5 stars
    I never tasted anything like this. In unison, my husband and I said: “WOW”!!!
    I think the almond flour was a great idea. Thank you.

    Reply
  • Sarah
    February 22, 2021 at 2:04 pm

    5 stars
    I’ve made this twice and it’s fantastic! As we’re gluten free, I modified it and this last time it was just perfect. I did 1.5 cups of almond flour and 1/2 cup of GF all purpose flour. Delicious!! Thanks for sharing this fun recipe!

    Reply
    • Cindy
      March 9, 2021 at 5:09 am

      5 stars
      hi Sarah – Celiac family wonder which brand of GF flour you used? Thanks!!

      Reply
  • Rachel
    February 23, 2021 at 12:29 pm

    Hi! Very excited to try this, but quick question – if I’m using kosher salt, should I change the amount used? I’ve read that kosher salt is not as dense so you might need a bit more…

    Reply
    • 9cw7c
      March 1, 2021 at 10:40 am

      H Rachel! Just seeing this – sorry for the delay! You should be able to do a 1:1 conversion and it’ll turn out good, since we used coarse salt like Kosher salt. 🙂

      Reply
  • Eva
    March 1, 2021 at 11:10 am

    I don’t have an 8 x 8 pan, but I do have one that is 9 x 9 – do you have any suggestions for adapting it?

    Reply
    • 9cw7c
      March 4, 2021 at 9:55 am

      Hi! Of course you can!! You’ll just want to adjust for the cooking time, since the batter will be thinner. Check it 3-5 minutes before the normal cook time is done.

      Reply
  • Kelly
    March 2, 2021 at 2:10 pm

    5 stars
    These were so easy to make, and absolutely delicious! I wanted to utter Rebecca’s famous phrase, the first time she tasted Ted’s biscuits. Thanks for the recipe and the pink box PDF, ladies!

    Reply
    • 9cw7c
      March 4, 2021 at 9:57 am

      Thank you so much, Kelly!! We love hearing that type of feedback! Thanks for taking the time to comment. <3 Can't wait for season 2!

      Reply
  • Jesse
    March 5, 2021 at 10:48 am

    Hi there!

    Are there any measurements for the ingredients or am I missing something?

    Reply
    • 9cw7c
      March 5, 2021 at 11:08 am

      Hi, Jesse!! You’ll need to scroll down to the bottom of the blog post (right before the comment section) and you’ll see a recipe card. The measurements are listed in the recipe card. I copied them for you here, but you can refer back to the recipe card if you need to. Hopefully this helps!
      1.5 cups all purpose flour
      1/2 cup almond flour
      1/2 cup sugar
      1 cup unsalted butter (2 sticks)* cut into cubes, chilled (when warmer weather) or soften (when colder weather)
      1/2 tsp sea salt
      1 tsp vanilla extract

      Reply
    • 9cw7c
      May 16, 2021 at 3:12 pm

      Hi! The measurements should all be there, you’ll just need to scroll down to the bottom! Sorry for the confusion and the delay! 🙂

      Reply
  • Liz
    March 6, 2021 at 11:04 am

    Can you please provide some instructions on how to tweak the time and temperature if baking in a ceramic pan? Can’t wait to try this recipe. Thanks

    Reply
  • Cathy
    March 6, 2021 at 8:17 pm

    5 stars
    These are delicious!! I don’t have a food processor or mixer, so I mixed with a wooden spoon first then with my hands to break down the butter more. I cooked for 35 minutes to get them a bit browner than the pics for my personal preference. The house smelled delicious! I was thinking I could add cocoa powder to make a chocolate version! I might have preferred a bit more salt.

    Reply
  • Lorraine
    April 15, 2021 at 11:29 pm

    5 stars
    So delicious! And easy thanks one question how do you store them. Like in the fridge or counter

    Reply
    • 9cw7c
      May 16, 2021 at 3:11 pm

      Hi!! We do both – store in the fridge or on the counter; however, we usually eat them all in a day! 😀 They’ll stay fresh longer in the fridge in an air-tight container, or you can leave them on your counter for a day or two.

      Reply
  • Lauren Margolin
    May 27, 2021 at 7:38 am

    5 stars
    Made them a while back and LOVED them. Guests have requested them for a party this weekend. I want to do AS MUCH BEFOREHAND as possible so Saturday isn’t a sh&^t show.
    Couple questions= Do these freeze well. Not for this time but in general? Have you tried that? Also, if I make today, I can cool, wrap tightly in pan and put in fridge for two days? then slice and serve? Please confirm. Thanks!!

    Reply
    • 9cw7c
      June 4, 2021 at 6:01 pm

      Hey!! These are totally fine in the fridge for a few days tightly covered. I haven’t tried them in the freezer, but they are similar to my sugar cookie recipe, which freezes perfectly! If you do freeze them and you like to dust the finished product with sugar or powdered sugar, then do that after you pull them out of the freezer (not before). We’d love to see pictures of your party! Thanks again! Love, Salt

      Reply

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