Score Ted Lasso’s Biscuit Recipe

We scored the official ‘biscuits with the boss’ biscuits and we have the secret ingredient!

Is Ted Lasso really over? Fans of the popular Apple TV+ show, are distraught to find that Ted Lasso’s (Jason Sudeikis) journey at AFC Richmond has come to an end after the season three finale, “So Long, Farewell.” At the end of the [series] finale, Ted decides to go back home to Kansas to be with his son, which leads viewers to believe this is the conclusion of the heart-felt show we have been loving on since 2020.

Earlier this month on Twitter, Apple TV teased that the iconic show may have another reboot or a possible spin-off (can we say HELLO to an AFC Richmond woman’s team in the future?), however this time, it MIGHT be without Sudeikis. We are not sure how we feel about this update yet, however, we do know we will be drowning our sorrows the best way we know how—with biscuits!

The good news is that while we wait for an official update from Apple TV we can still enjoy ‘biscuits with the boss’ with our take on the popular shortbread cookie.

These moist and buttery cookies melt-in-your-mouth and have a bright and nutty taste with the help of the secret ingredient: LorAnn’s Almond Bakery Emulsion. Enjoy with a cup of tea or gift to someone in the iconic, small pink box just like Rebecca receives from Ted in each episode.

What is a bakery emulsion?

Bakery emulsions are flavorings that have been suspended in a water-base, as opposed to an alcohol-base like typical baking extracts, making them less susceptible to flavor loss when exposed to heat (like an oven). These robust flavors are the preferred choice by professional bakers since they are stronger (there’s no need to double up!) and are not compromised by the taste of alcohol. All of LorAnn’s emulsions are gluten-free, nut-free, low-carb, and Kosher certified. Bakery emulsions can be used in your favorite baked good recipes like cakes, cookies, cupcakes, frostings, glazes, and even in beverages.

Scroll to get the recipe!

Ted Lasso Biscuits


1 cup unsalted butter, softened

⅔ cup granulated sugar, plus more for sprinkling

½ teaspoon Almond Bakery Emulsion

½ teaspoon Organic Madagascar Vanilla Bean Pasteoptional for sweeter/creamier taste (will also make almond flavor more subtle)

1/4 teaspoon sea salt (can substitute with kosher salt)

2 cups all-purpose flour


  1. Line an 8 by 8-inch baking pan with parchment paper with a 1-inch overhang on each side. Set aside.
  2. Using a stand or hand mixer fitted with a paddle attachment, mix the butter, sugar, almond emulsion, vanilla (if using), 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.
  3. Add the flour and mix on low until a hydrated and crumbly dough is formed. Do not overmix.
  4. Add the dough to the prepared baking pan. Lightly press it down until it evenly fills the pan. Place another piece of parchment paper on top and use the bottom of a spatula to flatten the surface.
  5. 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. While dough is chilling, preheat Oven 325ºF (165ºC).
  6. Bake until the surface and edges are golden brown, about 27 to 30 minutes.
  7. 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. Sprinkle the surface with granulated sugar while warm, about ½-1 tablespoon.
  8. Let biscuits cool completely in the pan. Carefully lift the biscuits out using the parchment paper overhang. Re-slice the lines if needed to separate them.

*Makes approximately 18 biscuits depending on size.


  1. This looks more like a shortbread than a biscuit. What am I missing. I am going to make just for the fun of it.

    1. Hi Gennie! In British terms, cookies are called biscuits, which is why Ted Lasso affectionately calls it “biscuits with the boss” to Rebecca when he first arrives to London and is trying to adjust to his new life away from home (America). Yes, this recipe in American terms, would definitely be considered a shortbread recipe for its delicious, buttery and flaky consistency. We are so excited to hear you will be trying this recipe! Let us know what you think!

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