Ted Lasso Biscuits

• portions: 18 servings
• temps actif: 30 minutes
• temps total: 1 hour

Ingrédients

1 cup unsalted butter (softened to 65 to 67ºF, 18 to 19ºC)

⅔ cup granulated sugar (plus more for sprinkling)

1 teaspoon vanilla extract

¾ teaspoon kosher salt (or sea salt)

2 cups all-purpose flour

Instructions

Preheat the Oven - Set the oven rack to the middle position. Heat to 325ºF (165ºC). Line an 8x8 baking pan with parchment paper with a 1-inch overhang on each side. Set aside.

Make the Dough - Using a stand or hand mixer fitted with a paddle attachment, mix the butter, sugar, vanilla, and salt, on low speed to combine, then increase to medium speed. Mix until light and creamy, about 2 minutes. Scrape down the sides of the bowl. Add the flour and mix on low until a hydrated and crumbly dough is formed. Do not overmix.

Form the Dough - Add the dough to the prepared baking pan. Lightly press it down until it evenly fills the pan. Place a piece of plastic wrap on top, and use the bottom of a spatula to flatten the surface.

Prick and Chill - Use a fork to lightly prick the surface of the dough, about 36 times, evenly spaced. Cover and refrigerate for 30 minutes. Alternatively, freeze for a maximum of 15 minutes.

Bake - Bake until the surface and edges are golden brown, about 30 to 35 minutes.

Cut - Cool on a wire rack for 5 minutes. While the biscuits are still hot, use a sharp knife to cut them into rectangles of desired size. Optionally, sprinkle the surface with granulated sugar while warm, about 1 tablespoon.

Cool - Let it cool completely in the pan. Carefully lift the biscuits out using the parchment paper overhang. Re-slice the lines if needed to separate them. Place them in a Pink Pastry Box for that Ted Lasso touch.

Notes

Butter Selection: Use unsalted Kerrygold Irish butter or European-style butter with at least 82% fat. Regular butter can be used but will be slightly less rich in flavor.

Using Salted Butter: Add only ¼ teaspoon kosher salt or ⅛ teaspoon table salt.

Using Table Salt: Add ½ teaspoon instead of ¾ teaspoon.

Measuring the Flour: Use the dip and sweep method. This will yield slightly more flour in the cup.

Make Ahead: The dough can be refrigerated for up to 2 days before baking.

Storing: Store in an airtight container for up to 10 days. Freeze for up to 2 months, defrosting before eating.

Nutrition

• Calories: 170 kcal
• Lipides Totaux: 10 g
• Lipides Saturés: 7 g
• Lipides Insaturés: 3.4 g
• Acides Gras Trans: 0.4 g
• Cholestérol: 27 mg
• Sodium: 99 mg
• Glucides Totaux: 18 g
• Fibres Diététiques: 0.4 g
• Sucres Totaux: 7 g
• Protéines: 2 g