Ted Lasso Biscuits
NOTES
Use unsalted European butter if possible, or some other high fat butter. The original recipe says that regular butter would work just fine; the European butter just adds a bit of lushishness.
If using a standing mixer, no need to have the butter softened. If mixing by hand or electric mixer, have the butter softened (in cool places, at room temperature is okay).
For our version of this recipe, Liz used 1/2 tsp vanilla and 1/2 tsp almond, based on her pecan snowball recipe, which has similar ingredients and similar proportions. We felt it was a bit strong and may take the vanilla down to 1/4 tsp.
Variation: Adding Earl Grey tea
INGREDIENTS
1 cup (2 sticks/8 oz/230 grams) unsalted butter
2/3 cup (80 grams) powdered sugar
1/2 tsp fine sea salt|
2-1/4 cups (295 grams) all-purpose flour
optional flavorings: 1/4 tsp vanilla and 1/2 tsp almond extracts; or up to 1 tsp extract; or zest of lemon or orange (no amount given); etc.
PREPARATION
1. Prepare a sling for an 8x8 pan.
2. Oven to 300; shelf in the middle.
3. Cut the butter into 1/2" pieces and place in the bowl of a standing mixer (if using), or in a large bowl..
4. Add the powdered sugar and sea salt
5. Cream the butter, sugar, and salt until smooth; then add any flavorings and beat/stir to combine.
6. Add the flour about 1/3 at a time until just combined. The dough will be rather stiff and bulky.
7. Add all the chunks of dough into the prepared pan and use your fingers or an offset spatula to press the dough into the corners, doing your best to have the dough level and even all the way around. Keep the offset spatula handy, if using one.
8. Parbake the dough at 300 for about 20 minutes; remove the pan from the oven, and using toothpick or skewer, gently score the top of the dough into a grid, about 3 x 6 or 3 x 8 rectangles.
9. Using an offset spatula or a sharp knife, cut the dough along the scored lines of the grid, being certain to cut all the way to the bottom.
10. If desired, use a fork, toothpick, or skewer to "dock" the cookies (put a few decorative holes into them). You can be as whimsical or as orderly as you wish; keep in mind that less is more.
11. Return to oven for another 25-35 minutes, turning halfway through and cutting them along the established gridlines again. (The parchment may make the biscuits poof up, so refreshing the cuts will deflate them).
12. Continue baking until golden brown on the edges (total bake time is about 45-55 mins).
13. Cool in the pan for about 10 minutes before gently slicing one last time and/or removing the biscuits from the pan using the prepared sling. Biscuits can be frozen.
INGREDIENTS
1 cup (2 sticks/8 oz/230 grams) unsalted butter
2/3 cup (80 grams) powdered sugar
1/2 tsp fine sea salt|
2-1/4 cups (295 grams) all-purpose flour
optional flavorings: 1/4 tsp vanilla and 1/2 tsp almond extracts; or up to 1 tsp extract; or zest of lemon or orange (no amount given); etc.
PREPARATION
1. Prepare a sling for an 8x8 pan.
2. Oven to 300; shelf in the middle.
3. Cut the butter into 1/2" pieces and place in the bowl of a standing mixer (if using), or in a large bowl..
4. Add the powdered sugar and sea salt
5. Cream the butter, sugar, and salt until smooth; then add any flavorings and beat/stir to combine.
6. Add the flour about 1/3 at a time until just combined. The dough will be rather stiff and bulky.
7. Add all the chunks of dough into the prepared pan and use your fingers or an offset spatula to press the dough into the corners, doing your best to have the dough level and even all the way around. Keep the offset spatula handy, if using one.
8. Parbake the dough at 300 for about 20 minutes; remove the pan from the oven, and using toothpick or skewer, gently score the top of the dough into a grid, about 3 x 6 or 3 x 8 rectangles.
9. Using an offset spatula or a sharp knife, cut the dough along the scored lines of the grid, being certain to cut all the way to the bottom.
10. If desired, use a fork, toothpick, or skewer to "dock" the cookies (put a few decorative holes into them). You can be as whimsical or as orderly as you wish; keep in mind that less is more.
11. Return to oven for another 25-35 minutes, turning halfway through and cutting them along the established gridlines again. (The parchment may make the biscuits poof up, so refreshing the cuts will deflate them).
12. Continue baking until golden brown on the edges (total bake time is about 45-55 mins).
13. Cool in the pan for about 10 minutes before gently slicing one last time and/or removing the biscuits from the pan using the prepared sling. Biscuits can be frozen.
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