Have a question or looking for tips? The text written above the recipe is always a great first place to start! This Shortbread Biscuit Recipe was developed with love, and I always include loads of explanations, tips, step-by-step photos and technical advice shared before the recipe.
Weighing your flour is the most accurate way to measure. If you aren't going to weigh it, make sure to spoon it into the cup, and then level it off. If you scoop the flour out with the measuring cup and then level, it could change the outcome of the final product.
The extra butter called for is to butter the pan so that the parchment paper sticks. I call for butter instead of oil because it does melt and contribute some flavor, but it's not absolutely essential to use butter, and certainly don't use Kerrygold for this task. Any butter is fine. Or you can use a touch of neutral flavored baking spray.
I use Diamond Crystal kosher salt in my recipe development (for a variety of reasons). It has larger salt crystals than Morton's kosher salt and fine salt. What this means is that if you use something other than Diamond Crystal, typically you will need to slightly decrease the amount of salt use. However, 1/4 teaspoon is such a small amount that I don't think it will make a significant difference in this recipe. If you want to be safer side and you don't use Diamond Crystal you can use a scant 1/4 teaspoon of salt.
Recipe adapted from the "Official Ted Lasso Biscuit" found on Today.com