A stack of shortbread biscuits.
- An example of a biscuit is a buttermilk biscuit served with gravy.
- An example of a biscuit in the UK is a sweet cracker served at tea time.
The definition of a biscuit is a baked good made using flour, shortening, baking powder or soda and other ingredients.
pl. -·cuits or -·cuit
- Chiefly Brit. a crisp, unleavened wafer; cracker or cookie
- a quick bread, made light by baking powder, soda, or yeast, and baked in small pieces
- any of these pieces
- light brown; tan
- pottery or porcelain after the first firing and before glazing
Origin of biscuitMiddle English bisquit, besquit ; from Old French bescuit (altered, under influenced, influence of OIt biscotto) ; from Medieval Latin biscoctum ; from (panis) bis coctus, (bread) twice baked ; from Classical Latin bis, twice (see binary) + coctus, past participle of coquere, cook
- A small cake of shortened bread leavened with baking powder or soda.
- Chiefly British a. A thin, crisp cracker.b. A cookie.
- A thin, often oblong, waferlike piece of wood, glued into slots to connect larger pieces of wood in a joint.
- A pale brown.
- pl. biscuit Clay that has been fired once but not glazed. Also called bisque2.
Origin of biscuitMiddle English bisquit, from Old French biscuit, from Medieval Latin bis coctus : Latin bis, twice; see dwo- in Indo-European roots + Latin coctus, past participle of coquere, to cook; see pekw- in Indo-European roots.
- A cookie.
- (UK) A cracker.
- cheese and biscuits
- (chiefly North America) A small bread usually made with baking soda, similar in texture to a scone, but usually not sweet.
- A form of unglazed earthenware.
- (nautical) The "bread" formerly supplied to naval ships; made with very little water, kneaded into flat cakes and slowly baked; often infested with weevils.
- A light brown colour.
- (woodworking) A thin oval wafer of wood or other material inserted into mating slots on pieces of material to be joined to provide gluing surface and strength in shear.
- In British usage, a biscuit is distinct from a cake; the former is generally hard but becomes soft when stale, whereas the latter is generally soft but becomes hard when stale.
From bisket, from Old French bescuit (French: biscuit).