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The term biscuit comes to English from the French biscuit (bis-qui), which itself has a Latin root: panis biscotus refers to bread twice-cooked. The Romans certainly had a form of biscuit, what we'd now call a rusk and, as the name suggests, it was essentially bread which was re-baked to make it crisp.
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A biscuit is a flour-based baked food product. Outside North America the biscuit is typically hard, flat, and unleavened, and what Americans call cookies; in North America it is typically a soft, leavened quick bread, covered at biscuit (bread).
Biscuit
BiscuitsAmerican&British.png
North American biscuit (left) and a bourbon, a variety of British biscuit (right) – the American biscuit is soft and flaky like a scone; whereas British biscuits are drier and often crunchy.
Cookbook: Biscuit
Media: Biscuit
Contents
Variations in meaning Edit
In Commonwealth nations and Ireland, a biscuit is a small baked product that would be called either a "cookie" or a "cracker" in the United States and most of English-speaking Canada. Biscuits in the United Kingdom, the Isle of Man, and Ireland are hard and may be savoury or sweet, such as chocolate biscuits, digestives, hobnobs, ginger nuts, rich tea, shortbread, bourbons, and custard creams. In Commonwealth nations and Ireland, the term "cookie" typically refers to only one type of biscuit (the sweeter baked dough typically containing chocolate chips or raisins); however, it may also locally refer to specific types of biscuits or breads.[1] Similarly, a "cracker" refers only to a thin and dry "biscuit for cheese".
In the United States and some parts of English Canada, a "biscuit" is a quick bread, somewhat similar to a scone, and usually unsweetened. Leavening is achieved through the use of baking powder or, when using buttermilk, baking soda. Biscuits are usually referred to as either "baking powder biscuits"[2] or "buttermilk biscuits" if buttermilk is used rather than milk as a liquid. A Southern regional variation using the term "beaten biscuit" (or in New England "sea biscuit") is closer to hardtack than soft dough biscuits.[3]
Biscuit
BiscuitsAmerican&British.png
North American biscuit (left) and a bourbon, a variety of British biscuit (right) – the American biscuit is soft and flaky like a scone; whereas British biscuits are drier and often crunchy.
Cookbook: Biscuit
Media: Biscuit
Contents
Variations in meaning Edit
In Commonwealth nations and Ireland, a biscuit is a small baked product that would be called either a "cookie" or a "cracker" in the United States and most of English-speaking Canada. Biscuits in the United Kingdom, the Isle of Man, and Ireland are hard and may be savoury or sweet, such as chocolate biscuits, digestives, hobnobs, ginger nuts, rich tea, shortbread, bourbons, and custard creams. In Commonwealth nations and Ireland, the term "cookie" typically refers to only one type of biscuit (the sweeter baked dough typically containing chocolate chips or raisins); however, it may also locally refer to specific types of biscuits or breads.[1] Similarly, a "cracker" refers only to a thin and dry "biscuit for cheese".
In the United States and some parts of English Canada, a "biscuit" is a quick bread, somewhat similar to a scone, and usually unsweetened. Leavening is achieved through the use of baking powder or, when using buttermilk, baking soda. Biscuits are usually referred to as either "baking powder biscuits"[2] or "buttermilk biscuits" if buttermilk is used rather than milk as a liquid. A Southern regional variation using the term "beaten biscuit" (or in New England "sea biscuit") is closer to hardtack than soft dough biscuits.[3]
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