If you’re experiencing “Ted Lasso” withdrawal like me, there’s only one thing that can assuage it.

And that’s baking a batch of buttery biscuits, otherwise known in the States as shortbread cookies.

You’ll remember I tried my hand at the official “Ted Lasso Biscuit Recipe,” which were wonderful and super easy to make.

But what tops it is Pastry Chef Christina Tosi’s version.

The founder of the sugary phenomenon known as Milk Bar, Tosi is a Lasso fan, and recounts hilariously in this Bloomberg story how she would rewind episodes to meticulously study just how everyone’s favorite soccer coach made his biscuits.

The recipe she came up with takes a couple of liberties that definitely enhance the original. Don’t get me wrong; the original recipe turns out shortbread that’s crisp on the edges, tender within, and incredibly melt-in-your-mouth buttery delicious. They are good, basic, and classic.

But hers go beyond that, keeping everything you love about shortbread, but refining it to make it utterly exceptional.

Tosi adds egg yolks to her dough, which imparts even more richness and a golden glow to the baked biscuits. She also incorporates a touch of brown sugar that not only adds a slight chewy note that’s highly welcomed, but also creates a fabulous caramel-toffee note that deepens the flavor.

Tosi didn’t note it, but if you have a stand mixer, you’ll definitely want to use it to cream the butter and sugars together. You could do it by hand, but it will take a lot of elbow grease to get the mixture thoroughly incorporated and whipped to an airy consistency.

The resulting dough is quite sticky. When you go to pat it into the baking pan, it helps to dampen your fingers just a bit with water so that when you press the dough, you don’t end up with most of it sticking your hand. I added that tip to the recipe.

How good are Tosi’s biscuits? In two weeks’ time, I’ve already baked two batches, and am contemplating a third. With season 3 of “Ted Lasso” not arriving until probably at least summer 2022, it’s a good bet I’ll be going through a lot more butter and sugar until then.

Christina Tosi’s Ted Lasso Biscuits

(Makes 12 Lasso-sized pieces)

2 sticks unsalted butter, softened

1 1/3 cups confectioner’s sugar

3 tablespoons light brown sugar

3 large egg yolks

1 3/4 cups all-purpose flour

Scant 1/2 teaspoon kosher salt

Heat the oven to 325 degrees and pan-spray an 8-inch-by-8-inch baking dish.

In a medium bowl, mix butter and sugars together vigorously until smooth. If you have a stand mixer with paddle attachment, mix on medium speed until butter and sugar mixture is smooth and airy like frosting.

Stir in egg yolks.

Add the flour and salt on low speed, mixing just until dough comes together. The less you mix the dough, the more posi vibes your biscuits will have.

Using slightly damp fingers, press dough into an even layer in the pan. Bake at 325 degrees for 45 minutes until a thin, golden brown layer forms on top.

Cool completely before cutting into 2 even columns and 6 even rows.

Adapted from Christina Tosi of Milk Bar

More: The Official Ted Lasso Biscuit Recipe