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Biscuit (bread)

For the flour-based, baked and shaped food product, see Biscuit. For the baked or cooked snack or dessert that is typically small, flat and sweet; known as Biscuits in British English and Cookies in American English, see Cookie. For other uses, see Biscuit (disambiguation).
Not to be confused with Scone.
Biscuit
Biscuits with jam
TypeQuick bread
CourseBreakfast, lunch, dinner
Place of originUnited States
Main ingredientsFlour, baking powder, solid fat such as shortening, milk
Food energy
(per serving)
200[1] kcal

In the United States, a biscuit is a variety of baked bread with a firm, dry exterior and a soft, crumbly interior. In Canada it sometimes also refers to this or a traditional European biscuit. It is made with baking powder as a leavening agent rather than yeast, and at times is called a baking powder biscuit to differentiate it from other types.[2] Like other forms of bread, a biscuit is often served with butter or other condiments, flavored with other ingredients, or combined with other types of food to make sandwiches or other dishes.

Biscuits, soda breads, cornbread, and similar breads are all considered quick breads, meaning that they do not need time for the dough to rise before baking.[3][4]

Biscuits developed from hardtack, which was first made from only flour and water, with later first lard and then baking powder being added.[5] The long development over time and place explains why the word biscuit can, depending upon the context and the speaker's English dialect, refer to very different baked goods.

  1. ^ "Biscuits, plain or buttermilk, prepared from recipe". FoodData Central, USDA, Agricultural Research Service. 1 April 2019. FDC ID: 172670, NDB Number: 18016. Archived from the original on 2019-04-03. Retrieved 2023-06-25.
  2. ^ Gisslen, Wayne; Griffin, Mary Ellen; Bleu, Le Cordon (2006). Professional Cooking for Canadian Chefs. John Wiley & Sons. pp. 931–933. ISBN 978-0-471-66377-5. Retrieved 3 November 2022.
  3. ^ Irma S. Rombauer; Marion Rombauer Becker; Ethan Becker (2006). The Joy of Cooking. New York: Scribner. p. 627. ISBN 978-0-7432-4626-2.
  4. ^ Ojakangas, Beatrice A. (2003). Quick Breads. Sally Sturman (ills.). University of Minnesota Press. p. 1. ISBN 978-0-8166-4228-1. Archived from the original on 2024-04-02. Retrieved 2016-10-21.
  5. ^ Dupree, Nathalie; Graubart, Cynthia (2011). Southern Biscuits. Gibbs Smith. p. 12. ISBN 9781423621775. Retrieved 2020-11-24.

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