These buttery sweet, soft and chewy shortbread biscuits are inspired by Ted Lasso’s biscuit recipe- made entirely dairy free and vegan! These biscuits are beyond easy to make, and the flavor is out of this world- you’ll see just why Rebecca (Ted’s boss) loves them so much!

buttery biscuits in a pink box

Biscuits with the Boss- made vegan!

How excited are you for Season 3 of Ted Lasso?! Jared and I literally cannot wait. It’s our absolute favorite show, so when we heard of Season 3’s announcement, I knew I had to make a vegan and gluten free shortbread biscuit recipe for our viewing party.

To be honest, I’ve wanted to try this biscuits since the first episode because Rebecca’s reaction just says it all- I mean they must be REALLY good.

Now, we don’t have the official recipe from Ted Lasso himself (though Kitchn claims to have one!), but I imagined that these cookies would be buttery, soft, sweet with vanilla and the perfect balance of salt to yield a biscuit that would leave you speechless.

I also imagined that Ted Lasso’s recipe probably isn’t vegan nor gluten free, which is why I needed to create one!

buttery biscuits in a box

What we yielded: a deliciously tender and lovely chewy yet crisp vanilla shortbread biscuit with just the right balance of sweet with a hint of salt at the end. It’s truly a delightful experience biting into one of these buttery biscuits.

They’re a bit different from my vegan shortbread cookie recipe. Much more buttery, but still simple in process!

And they’re JUST SO easy to make. I’m talking throw everything into a food processor, blend, and press into your pan to bake. That’s it.

Serve these with a cuppa tea (or “garbage water” as Ted calls it lol), and you’ll be the happiest camper!

What are Ted Lasso’s biscuits?

If you’re a Ted Lasso fan like my husband and I (all thanks to my best friend, Peter!), then you’re familiar with the scene when Ted brings Rebecca biscuits for the first time, and they’re so good that she drops some expletives.

Yeah, this recipe is that good as well.

Ted’s biscuits are a buttery shortbread version that he bakes before work and brings to Rebecca each morning in the cutest little pink box. They’re soft, buttery, and sweet, and from the sounds of it, quite simple and classic.

vegan buttery biscuits sliced

While we have never been provided with an official recipe (though the Kitchn claims to have one!), my guess is that it’s a simple mixture of butter, sugar and flour. Deliciously rich, yet simple and easy to make!

Are these biscuits Scottish shortbread?

No- though these vegan biscuits are reminiscent of traditional Scottish shortbread (or shorties), the recipe is and method are still different. Traditionally with Scottish shortbread, you’d have one part sugar, two parts butter, and three to four parts flour (usually whole wheat flour too).

The ratio for these buttery biscuits is more like one part butter, one part sugar, and two parts sugar.

Ingredients:

So while Ted Lasso’s biscuits do exist online, I thought we all deserved a vegan version (and a gluten free version too!). However, I wanted to add a few twists to my recipe that still keep it quite simple (the methodology is SO easy) but really enhance the flavor.

I want these shortbread biscuits to just melt in your mouth and make you feel how Rebecca is feeling in this moment haha!

So here’s what you need:

  • Flour: You can use all purpose flour OR gluten free 1:1 baking flour. I recommend King Arthur’s measure for measure flour if you’re doing the gluten-free version.
  • Cornstarch: Or arrowroot starch. This helps with the soft chewiness of the cookies, and is not to be missed!
  • Vegan butter: The quality of your vegan butter COUNTS, since it’s a large portion of this recipe. I really recommend either Miyoko’s vegan butter OR Violife’s nut-free vegan butter if you have a nut allergy.
  • Sugar: Again, another ingredient that you’d think doesn’t matter but it does. Most recipes on the internet didn’t call for a lot of sugar, and I think that might have been some of the reason why the cookies tasted so bland. So we increased the sugar and switched to granulated sugar. I recommend using Florida Crystals organic sugar. It’s certified organic and vegan, and tastes amazing.
  • Vanilla extract & vanilla bean paste: Yes, we’re using both because these biscuits will be anything but boring! We want that buttery vanilla flavor to shine through, so definitely don’t skimp on these.
  • Sea salt: To balance the sweetness, a decent amount of salt is added to the recipe, and it’s delightful!
  • Optional: You can also add a touch of almond extract if you want a nutty sweet flavor to your cookies! I recommend no more than 1/2 tsp.
biscuit ingredients

I ordered these pink boxes specifically from Amazon. They shipped pretty quickly! If you’d like to DIY your own version though, Salt Harvest Creatives have a DIY printable version as well!

How to make my version of Ted Lasso’s biscuit recipe (step by step photos)

All you need to make Ted Lasso’s biscuits is a food processor, 9×9 or 8×8 baking pan, and some pink boxes! Let’s get started:

How to assemble your biscuit box:

Now depending on your pink box, which should fit about four 1.5×3″ biscuits on each layer (you might need to trim the edges if you box is a tad smaller), you’ll be able to fit eight biscuits total per box.

Slice all of your shortbread biscuits, and place two rows of two biscuits per layer. It can help to place a piece of parchment paper down since these biscuits are quite buttery. Then tie a ribbon on them if you’d like, or write a “BELIEVE” sign for even more Ted Lasso vibes in your biscuits!

The gluten free version of Ted Lasso’s biscuits:

The gluten free version of these Ted Lasso biscuits is just as easy. I recommend using King Arthur Measure for Measure gluten free baking flour mix, as that’s the one I’ve specifically tested here with *literally identical results.*

I’m not gluten free, but my husband is, so I tried both versions. I couldn’t tell the difference. They’re THAT good. That being said, your results will vary if you use a different brand. Bob’s Red Mill is the next best option, but I find it a bit grainy in texture.

To help with this, please make sure that you are definitely adding in the cornstarch or arrowroot starch. It’s really important that the starch is included to help with any grainy texture in a gluten free flour blend!

bitten vegan ted lasso biscuit

You’re just going to absolutely LOVE these buttery Ted Lasso biscuits. I truly think this is the biscuit that wowed Rebecca, and I just know you’re going to be just as obsessed! Be sure to bake up a batch for your viewing party of the last season, and enjoy!!

Slow and Steady Wins the Race! Go Richmond!!

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

Ted Lasso's Perfectly Buttery Biscuits Recipe (Made Vegan!) pinterest pin

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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vegan buttery biscuits sliced

Ted Lasso’s Perfectly Buttery Biscuits Recipe (Made Vegan!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Britt Berlin
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes
  • Yield: 18 biscuits 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: British
  • Diet: Vegan

Description

These buttery sweet, soft and chewy shortbread biscuits are inspired by Ted Lasso’s biscuit recipe- made entirely dairy free and vegan! These biscuits are beyond easy to make, and the flavor is out of this world- you’ll see just why Rebecca (Ted’s boss) loves them so much!


Ingredients

Scale

Recipe adapted from Mashed’s recipe.

  • 1 cup (8 ounces) cubed unsalted vegan butter, cold
  • 1 1/4 cups (250 g) vegan granulated sugar
  • 2 cups (250 g) all-purpose flour or gluten free 1:1 baking flour*
  • 1 tbsp cornstarch or arrowroot starch
  • 1 tbsp vanilla extract
  • 1 tsp vanilla bean paste
  • 1/4 teaspoon sea salt
  • Optional: 1/4 tsp almond extract

Instructions

  1. Prep: Preheat the oven to 350F. Line a 9×9 or an 8×8 baking pan with parchment paper. Measure out all ingredients.
  2. Make the dough: In a food processor, add in all of the ingredients. Pulse until a clumpy flour forms. You don’t want to over pulse the mixture and form a dough. The texture should be very sandy. Don’t worry- you’ll press the dough together in the pan!
  3. Press the dough: Add the mixture to your pan and press with clean hands or a flat surface, like a measuring cup, to seal the clumps together. The dough should look consistent throughout. Press the dough to corners of the pan. You can add the fork marks here, but I find it’s easiest to poke the dough after the biscuits have baked.
  4. Bake the biscuits: Place the baking pan into the oven to bake for 30-32 minutes, or until lightly golden. Once baked, remove the cookies from the oven, and allow them to rest in their pan for 30-60 minutes. The biscuits need to cool and harden together. This is super important!
  5. Slice the cookies: Once cooled, you can remove the biscuits from the pan and place onto a large cutting board. To make the biscuits, you’ll need a measuring tape and a large kitchen knife. On the width side, measure out six 1.5″ marks. On length side, measure out three 3″ marks. Now make large slices to make 18 cookies (see photos for reference). You can poke the cookies with the fork along the tops of the cookies.
  6. Box and serve!  You can either enjoy these biscuits on a plate or box the cookies in these pink boxes, Ted Lasso style 🙂 You might need to trim the edges of some of the cookies depending on how precisely you sliced them, but just enjoy the scraps afterwards! 🙂
  7. Storage: Store these cookies in an airtight container for up to 4 days at room temperature or up to a week in the fridge, and up to 3 months in the freezer.

Notes

Gluten free: I recommend using King Arthur Measure for Measure Gluten Free Flour. It’s the blend I personally tested with this recipe and that works the best. Bob’s Red Mill’s 1:1 baking flour is a bit different in weight and sometimes tastes a bit grainy. I really like KA’s flour blend best here.

If you don’t have vanilla bean paste: Don’t worry. You can just add in an extra tsp of vanilla extract!

DIY Pink Boxes: Salt Harvest Creatives have a homemade DIY pink box if you don’t want to purchase them!

sliced vegan biscuits