biscuits

Biscuits are a category of baked goods whose meaning varies by region. In American English, a biscuit is a soft, flaky quick bread leavened with baking powder or soda, typically served warm with butter or gravy. In British English and many Commonwealth countries, a biscuit refers to a small, baked item that is usually sweet (cookies) or crunchy crackers. The article describes the general baked good and notes these regional differences.

Most biscuits begin with flour, fat, a liquid, and a leavening agent. Commonly butter or shortening is cut into the flour to create a crumbly, layered texture. Leavening with baking powder or baking soda and an acidic liquid such as buttermilk causes the dough to rise. The dough is gently mixed, shaped into rounds or dropped onto a sheet, and baked until golden and tender.

Variants include savory versions with cheese or herbs and sweet versions with sugar, spices, or fruit. In the United States, rolled and cut biscuits and drop biscuits are common, with Southern styles emphasizing a tall, flaky crumb. In the United Kingdom and other regions, the word biscuit more often refers to a crisp or chewy baked good, such as digestives or shortbread.

Etymology traces the word back to the French biscuit, from Latin bis coctus, meaning twice cooked. Historically, hard, storeroom-friendly biscuits were baked twice; the evolved American form uses chemical leavening and dairy to produce a soft bread-like texture. Biscuits are versatile, widely consumed at breakfast or as a snack, and can be adapted for dietary preferences with various flours and substitutions.