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BISCUITS INSPIRED BY TED LASSO

cook:

2 h

Picture for Biscuits inspired by Ted Lasso

1,585,000 views  Sometimes less really is more. This beautifully straightforward recipe pays homage to our most important food group: butter. Whether you opt for the classic shortbread or our upgraded browned butter biscuits, they will surely impress any ill-intentioned boss or anyone else in need of some old-fashioned buttering-up.

4 servings

US

original

metric

INGREDIENTS

For the Easy Shortbread Biscuit

For the Easy Shortbread Biscuit

unsalted butter, very soft + more for greasing

8 oz unsalted butter, very soft + more for greasing

kosher salt

½ tsp kosher salt

granulated sugar

3 ½ oz granulated sugar

all purpose flour

12 oz all purpose flour

For the Improved Shortbread Biscuit

For the Improved Shortbread Biscuit

unsalted butter, very soft + more for greasing

5 oz unsalted butter, very soft + more for greasing

As needed demerara sugar

As needed demerara sugar

browned butter, soft (see recipe below)

2 oz browned butter, soft (see recipe below)

kosher salt

¾ tsp kosher salt

toasted sugar (see recipe below)

5 oz toasted sugar (see recipe below)

all purpose flour

9 ½ oz all purpose flour

cornstarch

2 oz cornstarch

For the Toasted Sugar

For the Toasted Sugar

white granulated sugar

4 cups white granulated sugar

For the Browned Butter

For the Browned Butter

unsalted butter

1 stick unsalted butter

DIRECTIONS

1.

For the Easy Shortbread Biscuit

1.

Brush a 6 x 10 (1/8 sheet) rimmed baking sheet with a light coating of soft butter. Preheat the oven to 300°F.

unsalted butter, very soft + more for greasing

unsalted butter, very soft + more for greasing

2.

Combine the butter, salt and sugar in a large bowl. Whisk well to combine.

unsalted butter, very soft + more for greasing

8 oz unsalted butter, very soft + more for greasing

kosher salt

½ tsp kosher salt

granulated sugar

3 ½ oz granulated sugar

3.

Add the flour and combine with a spatula or your hands until a homogeneous crumbly dough forms.

all purpose flour

12 oz all purpose flour

4.

Gently press the dough into the prepared baking pan.

5.

Bake the dough for 1 - 1.5 hours, just until the top is set, the dough should still be fairly pale.

6.

Allow the shortbread to cool for 10-15 minutes.

7.

While still warm, cut the cookies to the desired size using a thin knife.

8.

Allow the cookies to cool in the pan for a minimum of 4 hours or up to overnight.

9.

Once the cookies are completely cooled, serve with your choice of warm beverage or cover in plastic wrap. The cookies can be kept at room temperature for up to 2 days.

10.

For the Improved Shortbread Biscuit

1.

Brush a 6 x 10 (1/8 sheet) rimmed baking sheet with a light coating of soft butter. Add demerara sugar and tilt the pan until it is well coated.

unsalted butter, very soft + more for greasing

unsalted butter, very soft + more for greasing

As needed demerara sugar

1 ½ tbsp As needed demerara sugar

2.

Preheat the oven to 300°F.

3.

Combine butter, browned butter, salt, and toasted sugar in the bowl of a stand mixer. Mix well for 2-3 minutes.

browned butter, soft (see recipe below)

2 oz browned butter, soft (see recipe below)

unsalted butter, very soft + more for greasing

5 oz unsalted butter, very soft + more for greasing

kosher salt

¾ tsp kosher salt

toasted sugar (see recipe below)

5 oz toasted sugar (see recipe below)

4.

Meanwhile, combine the flour and cornstarch in a bowl. Whisk well to combine.

all purpose flour

9 ½ oz all purpose flour

cornstarch

2 oz cornstarch

5.

Add half of the dry ingredients and continue mixing the ingredients for 30 seconds. Then add the remaining dry ingredients and mix until a crumbly dough forms.

6.

Transfer the dough to the prepared pan and gently press it into the sides and corners of the tray.

7.

Top the shortbread with a generous sprinkling of more demerara sugar.

As needed demerara sugar

As needed demerara sugar

8.

Bake for 1 - 1.5 hours or until the top is set and has become lightly golden.

9.

Allow the shortbread to cool for 10-15 minutes.

10.

While still warm, cut the cookies to the desired size using a thin knife.

11.

Allow the cookies to cool in the pan for a minimum of 4 hours or up to overnight.

12.

Once the cookies are completely cooled, serve with your choice of warm beverage or cover in plastic wrap. The cookies can be kept at room temperature for up to 2 days.

13.

For the Toasted Sugar

1.

Inspired by: Stella Park for Serious Eats https://www.seriouseats.com/recipes/2016/05/dry toasted sugar granulated caramel recipe.htm

2.

Add the sugar to a 9 x 13 baking dish.

white granulated sugar

4 cups white granulated sugar

3.

Roast at 300°F for 2-3 hours, stirring every 15-20 minutes until light golden in color.

4.

Let cool for 1 hour before using. If the sugar has clumped and/or hardened during the cooling process, you can add the sugar to a food processor or blender to break up the large chunks.

5.

For the Browned Butter

1.

Add the butter to a small saucepan.

unsalted butter

1 stick unsalted butter

2.

Melt over medium-high heat.

3.

Once the butter is completely liquid and begins to bubble, reduce the heat to medium-low and continue cooking until the milk solids turn brown. Make sure the stir the butter periodically to make sure you don’t burn the solids.

4.

Transfer the browned butter to a heat safe vessel and allow to cool. Add 1 ice cube to prevent the solids from browning any further.

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