Ted Lasso Biscuits With The Boss Recipe

Make Ted Lasso’s famous “Biscuits with the Boss” at home! This 4-ingredient copycat shortbread recipe is buttery, crisp, and ready in minutes.

If you’ve been dreaming about tasting those delicious cookies (“as ya’ll call ’em here, biscuits”) that Ted Lasso bought for Rebecca every morning for the “Biscuits With The Boss” session, you’re in luck cause I’ve got the copycat recipe for you!

Once you try these ultra buttery, sweet, and crisp biscuits, you will know why Rebecca could not stop eating them every morning! These quick and easy 4-ingredient shortbread cookies are the perfect tea (or coffee) time accompaniment and are literally the easiest thing you will ever make.

Granted, none of us have ever tasted those cookies, but they have been described in the show time and time again and have been famously known to be simple yet wonderful and buttery shortbread cookies. While shortbread biscuits are nothing new, Ted Lasso gave them a new meaning.

With the new season coming up, I knew I HAD to make my own version of the “Biscuits With The Boss,” and can I say, these turned out better than MOST shortbread biscuits I’ve had from stores.

I’m not kidding; they’re just so delicious you won’t be able to stop eating them; I’m literally munching on one while writing this. They’re smooth from the butter, sweet from the icing sugar, slightly salty from the salt, and crisp from the flour. It’s a perfect balance. And yes, those are the only four ingredients you need to make these cookies.

How To Make The Ted Lasso “Biscuits With The Boss”

The method to make these biscuits really could not be easier. Even if you have never baked before, you will be able to nail this recipe.

I have used this loaf tin for making these cookies as it gives the perfect shape and fits the quantity correctly. You can slice them into long or short sticks, as per your preference.

Here are the steps for making the shortbread cookies.

• Whip the butter on high speed for 3-4 minutes until it’s pale and creamy.
• With your mixer on, gradually add the icing sugar and mix until fully combined.
• Sift the flour into the batter along with the salt and mix until fully combined.
• Line the loaf tin with baking paper, leaving a slight overhang to remove the biscuits easily. Transfer the dough to the tin, smooth it out evenly, and chill in the fridge for 30 mins.
• Slice the dough in the desired shape and size once it’s set, then bake at 150 degrees Celsius for 50-60 minutes, until the sides are browned, but the center is still quite blonde.
• Slice the biscuits along the same indents quickly while it’s still warm and soft, then let the biscuits cool completely and set completely, about 30 minutes, before eating.

Tip: You can make the dough ahead of time and bake fresh biscuits whenever you like. They also keep well for several days (see Storage & Make-Ahead below).

Tips for Perfect Shortbread Biscuits

• Butter Quality: This biscuit is all about the butter, so use a high-quality one. I used Kerrygold Unsalted Butter for the best flavor and texture.

• Avoid Overmixing: When adding the flour, mix only until just combined. Overmixing develops extra gluten, which leads to tough, dense biscuits instead of a crumbly texture.

• Chilling the Dough: Chilling is essential, as the dough starts off soft, and refrigeration firms it up so it bakes evenly and gives the biscuits their signature crumbly texture.

• Slicing the Dough Before Baking: Score the dough into your desired shape before baking. It will bake together as one slab but keep slight indents, making it much easier to slice cleanly right after baking.
• Slicing the Biscuits After Baking: Slice the biscuits as soon as they come out of the oven, while they’re still warm and soft. Once fully set, they become much harder to cut evenly.

Storage & Make-Ahead Instructions

• Room temperature: Store baked biscuits in an airtight container at room temperature for up to 1 week.

• Freezing baked biscuits: Freeze in an airtight container for up to 2 months. Thaw at room temperature before serving.

• Make-ahead dough: Prepare the dough, wrap tightly, and refrigerate for up to 3 days, and bake as directed.

Frequently Asked Questions

• Can I use salted butter instead of unsalted
  Yes, but leave out the added salt in the recipe, or reduce it slightly, since salted butter already contains enough.
• Why did my shortbread turn out tough instead of crumbly?
  This is usually caused by overmixing once the flour is added. Mix only until the dough just comes together to keep the texture short and crumbly.

• What’s the difference between shortbread and regular cookies?
  Shortbread relies on a high ratio of butter to flour and contains no eggs or leavening agents, giving it a dense, crumbly texture rather than a soft, chewy one.

So, ready to prep these biscuits for your Ted Lasso marathon? Let’s get started!

PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.

Are you as excited as I am for the new season? Don’t forget to let me know how you liked the biscuits with your next marathon! And, of course, share it with me on Instagram.

Until next time!