Recipe

Ted Lasso Biscuits

Buttery shortbread-style biscuits with crisp edges, a tender crumble, and just enough sweetness to keep you reaching for one more.

By Matt Campbell

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A blue biscuit tin filled with square shortbread-style biscuits on a sunlit kitchen counter

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If you have ever watched Ted Lasso and thought, “I need whatever is in that little blue tin,” same. These biscuits are essentially classic shortbread with that show-perfect vibe: buttery, lightly sweet, and sturdy enough to survive a commute, a lunchbox, or a late-night kitchen drive-by.

This version is inspired by the mood of the show’s biscuits with the boss: simple ingredients, no drama, and a payoff that feels way fancier than the effort. The key is treating the butter and sugar like a team. Cream them well for a lighter texture, then keep the dough chilled so the biscuits bake up neat with crisp edges.

Butter, flour, sugar, salt, and vanilla measured on a clean kitchen counter with a mixing bowl nearby

Why It Works

Classic shortbread texture: crisp at the edges, tender in the center, and that signature buttery crumble.
Not overly sweet: they taste rich and cozy, not like dessert overload.
Clean shape, bakery look: chilling the dough helps the squares bake up tidy.
Make-ahead friendly: dough can be chilled or frozen, and baked biscuits keep beautifully for gifting.

Flavor note: A tiny hit of vanilla makes them taste warm and rounded without turning them into sugar cookies.

Pairs Well With

Storage Tips

Room temperature: Store completely cooled biscuits in an airtight container for up to 1 week. For peak crispness and that just-baked snap, they are best within 3 to 5 days. Add a small piece of parchment between layers to prevent scuffing.

Freeze baked biscuits: Freeze in a zip-top bag or airtight container for up to 2 months. Thaw at room temp. For that fresh-baked vibe, warm in a 300°F oven for 5 minutes.

Freeze the dough: Wrap the dough slab tightly in plastic wrap, then foil. Freeze up to 2 months. Thaw overnight in the fridge, then slice and bake.

Common Questions

Are Ted Lasso biscuits the same as shortbread?

Yes, basically. They are shortbread-style biscuits: butter-forward, low moisture, and tender-crumbly. The show’s version is famously simple and rich, which is exactly what shortbread does best.

Why did my biscuits spread or lose their shape?

Most common culprit is warm, greasy dough. Use butter that is softened but still cool (it should give when pressed, not look shiny or oily), then chill the pressed slab until firm. If your kitchen runs warm, pop the cut squares back in the fridge for 10 minutes before baking.

Can I use salted butter?

Yes. If you use salted butter, reduce the added salt to 1/8 teaspoon. The goal is “butter tastes louder,” not “salt lick.”

Should I use powdered sugar or granulated sugar?

Granulated sugar gives a slightly crisper bite and classic shortbread texture. Powdered sugar makes them more delicate and sandy. This recipe uses granulated for that tidy, giftable biscuit.

Can I make these without a stand mixer?

Absolutely. Use a hand mixer, or cream the butter and sugar with a sturdy spoon and patience. You are looking for a mixture that looks lighter and fluffy, not perfect frosting-level volume.

How do I get super clean edges like the ones in the tin?

Press the dough into a neat slab, chill well, then slice with a sharp knife. Wipe the blade between cuts for the cleanest edges.

Do I need to poke holes in shortbread?

It is optional, but it helps prevent bubbling and gives that classic shortbread look. If you want, dock each square a few times with a fork before baking.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Stand mixer or hand mixer
Mixing bowl
Rubber spatula
9x9-inch baking pan
Parchment paper
Sharp knife or bench scraper
Baking sheet
Cooling rack

I love recipes like this because they are quietly confident. No frosting, no sprinkles, no “did I just buy a whole bottle of something for one teaspoon” energy. Just butter, sugar, flour, and the kind of simple payoff that makes you want to package a few up and hand them to someone you like.

The first time I tested these, I ate one standing at the counter, then immediately ate a second to confirm my findings. Scientific method. The vibe is exactly what you want: crisp edge, soft crumble, and buttery enough that you start eyeing your nearest tea mug like it owes you something.