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Preheat the oven to 350F. Line a 9×9 or an 8×8 baking pan with parchment paper. Measure out all ingredients.
In a food processor, add in all of the ingredients. Pulse until a clumpy flour forms. You don’t want to over pulse the mixture and form a dough. The texture should be very sandy.
Add the mixture to your pan and press with clean hands or a flat surface, like a measuring cup, to seal the clumps together. The dough should look consistent throughout. Press the dough to corners of the pan.
Place the baking pan into the oven to bake for 30-32 minutes, or until lightly golden. Once baked, remove the cookies from the oven, and allow them to rest in their pan for 30-60 minutes.
Once cooled, you can remove the biscuits from the pan and place onto a large cutting board. Measure out six 1.5″ marks on the width side and three 3″ marks on the length side. Make large slices to make 18 cookies.
You can poke the cookies with the fork along the tops of the cookies.
You can either enjoy these biscuits on a plate or box the cookies in these pink boxes, Ted Lasso style. Store these cookies in an airtight container for up to 4 days at room temperature or up to a week in the fridge, and up to 3 months in the freezer.