While these biscuits were inspired by Ted Lasso, you don’t have to enjoy the show to delight in these tender, delicious biscuits. They’re great for serving with a cup of tea or coffee. If like me, you love the show, they’re a perfect snack while watching another episode. If you don’t want to make brown butter for this recipe, you can make these biscuits without them. They won’t have the subtle toffee notes from the brown butter, but the texture will be just as scrumptious. Making the brown butter is absolutely worth the final delicious result, but please don’t let that step keep you from making the biscuits using traditional butter.I like to bake these biscuits in an 8 x 8 casserole dish or a 1/8 size sheet pan which measures 9.5 x 6.5. You can also use a 9 x 9 brownie pan or double this batch to bake it in a quarter sheet pan if you have one.
Preheat the oven to 325 degrees Fahrenheit. Position an oven rack in the middle of your oven. Using a pastry brush, cover the bottom and sides of your baking pan with a thin coating of melted butter. Sprinkle half of the turbinado sugar over the butter, creating an even coating of the sugar crystals on the bottom and sides of the pan.
In a medium bowl, combine the flour, cornstarch, and salt. Use a dry whisk to mix the dry ingredients together and break up any small lumps. If you prefer, you can sift the dry ingredients to achieve the same results.
In a large bowl, combine the softened butter, brown butter, and sugar. Stir until the mixture is smooth and creamy. Add the dry ingredients to the bowl and mix until crumbly. Do not overmix.
Transfer the mixture to the prepared pan. Gently press the dough into an even layer. Take care not to compress the dough any more than necessary. This dough doesn’t include any leavening, so it won’t rise as it bakes. Using a gentle hand when filling the pan will create a more tender biscuit.
Brush the top surface of the dough with the melted butter. Sprinkle with an even layer of the remaining turbinado sugar.
Transfer the pan to the refrigerator or freezer and chill for at least 20 minutes. You can chill them longer or even overnight if that fits into your schedule more easily.
When you are ready to bake, transfer the pan to your preheated 325 degree Fahrenheit oven. Bake for 25 minutes. The biscuits should firm up and have a slightly dry appearance on the top surface. They should not brown or take on any color.
When the 25 minutes have elapsed, turn off the oven. Allow the biscuits to remain in the oven for another 20 to 25 minutes. Remove them from the oven and place on a wire rack. Allow the pan to cool for 10 or 15 minutes.
Because the biscuits are held together with butter, they need to cool completely before removing them from the pan. However, if you allow them to cool to room temperature before slicing, they will break apart as you slice them. So, we’ll allow them to cool fully in the pan but also score them while they are slightly warm.
After allowing the pan of biscuits to cool for 10 to 15 minutes, use a thin or serrated knife to score the biscuits into the size and shape you desire. Fully score them from top surface of the biscuit down to the pan, but don’t attempt to remove them as they will break apart while still warm.
Allow the pan of scored biscuits to cool completely at room temperature. Once they are cool, you can remove them with an offset spatula.
Notes
These biscuits keep very well at room temperature for several days although they don’t seem to last that long at our house.