Biscuit


Biscuit
Biscuit Bis"cuit, n. [F. biscuit (cf. It. biscotto, Sp. bizcocho, Pg. biscouto), fr. L. bis twice + coctus, p. p. of coquere to cook, bake. See {Cook}, and cf. {Bisque} a kind of porcelain.] 1. A kind of unraised bread, of many varieties, plain, sweet, or fancy, formed into flat cakes, and bakes hard; as, ship biscuit. [1913 Webster]

According to military practice, the bread or biscuit of the Romans was twice prepared in the oven. --Gibbon. [1913 Webster]

2. A small loaf or cake of bread, raised and shortened, or made light with soda or baking powder. Usually a number are baked in the same pan, forming a sheet or card. [1913 Webster]

3. Earthen ware or porcelain which has undergone the first baking, before it is subjected to the glazing. [1913 Webster]

4. (Sculp.) A species of white, unglazed porcelain, in which vases, figures, and groups are formed in miniature. [1913 Webster]

{Meat biscuit}, an alimentary preparation consisting of matters extracted from meat by boiling, or of meat ground fine and combined with flour, so as to form biscuits. [1913 Webster]


The Collaborative International Dictionary of English. 2000.