Ted Lasso's Famous Biscuits (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 cup (227 g) unsalted butter, softened to 65 to 67ºF (18 to 19ºC)
02 - ⅔ cup (132 g) granulated sugar, plus more for sprinkling
03 - 1 teaspoon (5 ml) vanilla extract
04 - ¾ teaspoon (5 g) kosher salt, or sea salt
05 - 2 cups (284 g) all-purpose flour

# Instructions:

01 - 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.
02 - 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.
03 - 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.
04 - 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.
05 - Bake until the surface and edges are golden brown, about 30 to 35 minutes.
06 - 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.
07 - 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:

01 - 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.
02 - If using salted butter, add only 1/4 teaspoon kosher salt or 1/8 teaspoon table salt.
03 - If using table salt, add 1/2 teaspoon instead of 3/4 teaspoon.
04 - Use the dip and sweep method for measuring flour. This will yield slightly more flour in the cup.
05 - The dough can be refrigerated for up to 2 days before baking.
06 - Store in an airtight container for up to 10 days. Freeze for up to 2 months, defrosting before eating.

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