Brown Butter Biscuits
BISCUITS WITH THE BOSS!!! Hello, my name is Ariel and I am a member of the Ted Lasso fan club. I am also a fan of biscuits.
When I first started watching Ted Lasso while visiting my friend, Lauren, I knew I had to get my hands on some of the delicious looking cookies Rebecca devoured on screen. *Spoiler Alert - I knew I had to BAKE those biscuits myself when it was revealed Ted was the pâtissier all along.
Now, if you didn’t realize this already, British biscuits are what we might fondly refer to as cookies sturdy enough to dunk in a cup of tea. Digestives, jaffa cakes, Viennese whirls, and my personal favorite, shortbread all fall into the biscuit category. If you’ve ever watched The Great British Bake-Off you’re likely familiar with the wide variety of tea pairing sweets. The Ted Lasso crew clearly had an inkling that the onscreen pink boxes were catching the eye of audiences world wide as they recently released the (modified) TV recipe for us to devour. However, I am never one to just follow a recipe as is. I knew I had to add a special twist…
Brown. Butter. If you’ve never made a cookie with brown butter I am about to change your life. It is truly the most simple, delicious way to add to flavor profile complexity. All it takes is a few minutes of slowly melting (and browning) butter in a stainless steel pan. Refrigerate that golden elixir for a few hours and you’ve got the BEST base for these biscuits. It’s rich, nutty, caramelized, warm and oh-so-satisfying.
Now strut on over to the kitchen, brown that butter and get to baking!
Ingredients
8 ounces Pluegra (or any European style) unsalted butter, browned
plus 1 tbsp more for the pan1/2 cup powdered sugar
3 tbsp brown sugar
2 cups all-purpose flour
1/4 teaspoon coarse salt
[optional] pink pastry boxes
Directions
Place cooled, hardened brown butter into a stand mixer and beat for 3-5 minutes on high until light and fluffy. Reduce speed to medium and gradually add in powdered sugar and brown sugar until well combined and fluffy. Whip for 60 seconds on high.
Turn off the stand mixer and sift in all of the flour and salt. Slowly increase the speed on the mixer until flour is just incorporated. You want the mixture to clump up and pull away from the sides of the bowl. Spread batter into well buttered 8x8 baking dish and refrigerate for 30-60 minutes.
Preheat oven to 300°F. Slice the refrigerated biscuit dough into your desired shapes. Bake at 300°F for 45 to 60 minutes, or until lightly golden brown. Remove from oven, cool for 5 min, and then re-slice the biscuits. Cool for another twenty min and then… dig in!