I made the Ted Lasso biscuits and they didn’t totally suck!
There are a few different recipes out there but I followed this one. All of the recipes call for a lot of butter, which makes sense because it’s really tough to mess up the deliciousness of a recipe that has so much butter, haha. I’ve been practicing over the last month (in preparation for the Season 2 finale episode) and tweaking based on comments and trial and error. After four batches, I think I’ve gotten it down. They’ve been pretty delicious the last two batches. I’m hoping to serve them to everyone during the finale viewing tonight and I’m so nervous! I am not known for being a good baker or chef in general, haha. Wish me luck!
Ingredients:
-
- Salted butter: 2 sticks for the batter, plus more for the pan
- (Note: I did a batch with unsalted butter and liked the salted butter batch better; you do you.)
- 3/4 cup powdered sugar
- 2 cups of all-purpose flour
- 1/4 teaspoon of coarse salt
- (Note: I used coarse sea salt.)
- Vanilla extract*
- Mixing bowl
- 8- or 9-inch square baking pan
- Salted butter: 2 sticks for the batter, plus more for the pan
Instructions:
Prep: Let the 2 sticks of butter soften at room temperature. Coat the baking pan with additional butter.
1. Hand mix or (recommended) beat the softened butter using a mixer on high speed with the paddle attachment until fluffy. While mixing, gradually add in the 3/4 cup of powdered sugar. It should be pale and fluffy when you’re done.
2. Sift 2 cups of all-purpose flour into the bowl, then add 1/4 teaspoon of coarse salt** and vanilla extract.* Mix on low speed until combined.
3. Transfer to the baking pan. Ideally, it shouldn’t be more than 1/2-inch thick.
4. Refrigerate for at least 30 minutes. Preheat the oven to 300°F.
5. Bake for approximately 45-60 minutes, until golden brown. Let it cool and then slice and serve***!
*The first time I made them, I did not add in the vanilla extract and they tasted absolutely fine. I read in the comments of that original article to add in the vanilla so I did that when I made them for a second time. Both tasted good but I preferred them with vanilla.
** I did not use the mixer the first time around and the salt did not mix in properly. It’s the only critique I had of them the first time around. Some pieces were much saltier than other pieces.
***The recipe I followed calls to slice the dough within the pan before baking it. That seemed fancy and I’m a pretty rudimentary baker, so I sliced it after it had cooled down.
A few tips I picked up: Don’t refrigerate them for more than 30 minutes. Definitely let them cool before tasting, haha. Every batch tasted better the next morning (I’m not baking-educated enough to know why that was lol).
Enjoy! We definitely did. I even took pieces of batch #3 to work in a little container each morning to have as a treat with my coffee. 🙂
