bis⋅cuit
[bis-kit] 
kɪt
| 1. | a kind of bread in small, soft cakes, raised with baking powder or soda, or sometimes with yeast. |
| 2. | Chiefly British.
|
| 3. | a pale-brown color. |
| 4. | Also called bisque. Ceramics. unglazed earthenware or porcelain after firing. |
| 5. | Also called preform. a piece of plastic or the like, prepared for pressing into a phonograph record. |
| 6. | having the color biscuit. |
bis⋅cuit
[bees-kwee] | a cookie or cracker. |
Based on the Random House Dictionary, © Random House, Inc. 2009.
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| bis·cuit (bĭs'kĭt) n. pl. bis·cuits
[Middle English bisquit, from Old French biscuit, from Medieval Latin bis coctus : Latin bis, twice; see dwo- in Indo-European roots + Latin coctus, past participle of coquere, to cook; see pekw- in Indo-European roots.] |
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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. According to military practice, the bread or biscuit of the Romans was twice prepared in the oven. --Gibbon. 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. 3. Earthen ware or porcelain which has undergone the first baking, before it is subjected to the glazing. 4. (Sculp.) A species of white, unglazed porcelain, in which vases, figures, and groups are formed in miniature. 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.Cite This Source
biscuit
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Main Entry: bis·cuit
Pronunciation: 'bis-k&t
Function: noun
: porcelain after the first firing and before glazing
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biscuit
in the United States, a small quick bread usually made from flour, salt, butter or vegetable shortening, and with baking powder as a leavening agent. The dough is kneaded briefly and rolled out, and the biscuits are cut with a round cutter. The dough may also be dropped by spoonfuls for an irregular shape. Biscuits are usually eaten hot with butter and fruit preserves, sausage gravy, or ham. They are especially associated with the American South. The dough for beaten biscuits, also a Southern specialty, is literally beaten with a mallet or other utensil for about 30 minutes to produce a fine texture. A sweetened biscuit dough is used for strawberry shortcake, a dessert of biscuits split and covered with fresh strawberries and whipped cream.
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