biscuit

Biscuit is a baked, flour-based product with regional differences in meaning. In the United States, a biscuit is a soft, flaky bread roll leavened with baking powder or baking soda, typically served warm as a breakfast item or side dish. In the United Kingdom and much of the Commonwealth, “biscuit” refers to a hard, crisp or crumbly baked good similar to what Americans call a cookie, while a cake-like version is often labeled a cookie in the U.S.

Ingredients and preparation: Most biscuits use flour, fat (butter, shortening, or lard), a leavening agent, and a liquid. The biscuit method involves cutting cold fat into the dry ingredients until pieces resemble peas, then adding liquid to form a light dough. Minimal handling helps preserve fat pockets for flakiness. Common flavorings include salt and a small amount of sugar; varieties include plain, buttermilk, cheese, and herb biscuits.

History and regional variation: The term biscuit originates from European usage for twice-baked goods; in North America, the word evolved to describe a soft, bread-like item. The emergence of chemical leaveners in the 19th century popularized everyday American biscuits. In Australia and New Zealand, “biscuit” tends to denote the hard, sweet cookie familiar in the UK, while American-style soft biscuits are also found in some contexts.

Serving and storage: Fresh biscuits are best warm and may be served with butter, jam, gravy, or savory toppings. They can be stored briefly at room temperature and freeze well for longer storage. Commercial biscuits and those sold in grocery stores are typically packaged and shelf-stable.