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BISCUIT
A biscuit (pron.: /ˈbɪskɨt/) is a baked, commonly flour-based food product. The term is applied to two distinctly different products in North America and the Commonwealth Nations and Europe. * In the United States and Canada, it is a small, soft, leavened bread, somewhat similar to a scone, though generally softer and fluffier. Although yeast may be used as a leavening agent, it is often replaced or supplemented with baking powder or baking soda. A Southern regional variation on the term, "beaten biscuit", is closer to the British variety. * In Commonwealth English, it is a small and generally sweet baked product that would be called either a "cookie" or a "cracker" in the United States and a "cookie" in English-speaking Canada.[1] Biscuits in the United Kingdom and Ireland may be savoury (savoury biscuits are often referred to as "crackers") or sweet, such as chocolate biscuits, ginger nuts, custard creams, or the Nice biscuit. Although in Commonwealth Nations, the term "cookie" may be synonymous with "biscuit", a cookie is generally a softer baked product. Biscuit | American biscuit (left) and one variety of British biscuits (right) – the American biscuit is soft and flaky; these particular British biscuits (Bourbon) have a layer of chocolate filling between two hard biscuit layers |
Etymology
The modern-day confusion in the English language around the word "biscuit" is created by its etymology.
The Middle French word bescuit is derived from the Latin words bis (twice) and coquere, coctus (to cook, cooked), and, hence, means "twice-cooked".[2] This is because biscuits were originally cooked in a twofold process: first baked, and then dried out in a slow oven.[3] This term was then adapted into English in the 14th century during the Middle Ages, in the Middle English word bisquite, to represent a hard, twice-baked product
History
Biscuits for travel
Ship's biscuit display in Kronborg, Denmark
The need for nutritious,
A biscuit (pron.: /ˈbɪskɨt/) is a baked, commonly flour-based food product. The term is applied to two distinctly different products in North America and the Commonwealth Nations and Europe. * In the United States and Canada, it is a small, soft, leavened bread, somewhat similar to a scone, though generally softer and fluffier. Although yeast may be used as a leavening agent, it is often replaced or supplemented with baking powder or baking soda. A Southern regional variation on the term, "beaten biscuit", is closer to the British variety. * In Commonwealth English, it is a small and generally sweet baked product that would be called either a "cookie" or a "cracker" in the United States and a "cookie" in English-speaking Canada.[1] Biscuits in the United Kingdom and Ireland may be savoury (savoury biscuits are often referred to as "crackers") or sweet, such as chocolate biscuits, ginger nuts, custard creams, or the Nice biscuit. Although in Commonwealth Nations, the term "cookie" may be synonymous with "biscuit", a cookie is generally a softer baked product. Biscuit | American biscuit (left) and one variety of British biscuits (right) – the American biscuit is soft and flaky; these particular British biscuits (Bourbon) have a layer of chocolate filling between two hard biscuit layers |
Etymology
The modern-day confusion in the English language around the word "biscuit" is created by its etymology.
The Middle French word bescuit is derived from the Latin words bis (twice) and coquere, coctus (to cook, cooked), and, hence, means "twice-cooked".[2] This is because biscuits were originally cooked in a twofold process: first baked, and then dried out in a slow oven.[3] This term was then adapted into English in the 14th century during the Middle Ages, in the Middle English word bisquite, to represent a hard, twice-baked product
History
Biscuits for travel
Ship's biscuit display in Kronborg, Denmark
The need for nutritious,