To save biscuit recipe word, you’ll need to log in. Long ago it was often a problem to keep food from spoiling, especially on long journeys.

One way to preserve flat loaves of bread was to bake them a second time in order to dry them out. Later the term was shortened to bescuit. Dip a 3-inch round biscuit or cookie cutter in flour, and cut out rounds, dipping cutter in flour between cuts and cutting biscuits as close together as possible to minimize scraps. The Value Slam includes two eggs, two bacon strips or sausage links and either two buttermilk pancakes, one slice of French toast or a biscuit and gravy. Endia Fontanez, The Arizona Republic, 18 Nov. Sarah Christianson stopped by to pick up some Hobnobs, a British chocolate biscuit. Daniel Wu, Washington Post, 8 Sep.

The biscuit had that homemade buttery flavor and a flakey texture. At the foundation of it all, though, is the humble oaten biscuit. Sam Stone, Bon Appétit, 6 Oct. The biscuit on the side was soft and sensibly sized, not a cat-head Bubba-buster. The special a la carte menu features a roast turkey dinner with all the fixing, plus sides, including lobster macaroni and cheese, leek potato gratin, biscuit stuffing and brown butter bourbon pecan pie. Lauryn Azu, Chicago Tribune, 11 Nov. These example sentences are selected automatically from various online news sources to reflect current usage of the word ‘biscuit.

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A biscuit is a flour-based baked and shaped food product. In most countries biscuits are typically hard, flat, and unleavened. North American bread “biscuit” at left. The three biscuits are crunchy, and smaller, drier and sweeter than the American “biscuit”, which is soft and flaky like a scone. In most of the world outside North America, a “biscuit” is a small baked product that would be called either a “cookie” or a “cracker” in the United States and sometimes in Canada. In the United States and some parts of Canada, a “biscuit” is a quick bread, somewhat similar to a scone, and usually unsweetened. In Canada, the term “biscuit” can simultaneously refer to what is commonly identified as a biscuit in either the United Kingdom or the United States.

The modern-day difference in the English language regarding the word “biscuit” is remarked on by British cookery writer Elizabeth David in English Bread and Yeast Cookery, in the chapter “Yeast Buns and Small Tea Cakes” and section “Soft Biscuits”. Scotland and Guernsey, and that the term biscuit as applied to a soft product was retained in these places, and in America, whereas in England it has completely died out. Dutch speculaas biscuit in various shapes: ship, farmhouse, elephant, horse. When continental Europeans began to emigrate to colonial North America, the two words and their “same but different” meanings began to clash. The words cookie or cracker became the words of choice to mean a hard, baked product. Further confusion has been added by the adoption of the word biscuit for a small leavened bread popular in the United States.