1. a kind of bread in small, soft cakes, raised with baking powder or soda, or sometimes with yeast; scone.
  2. Chiefly British.
    1. a dry and crisp or hard bread in thin, flat cakes, made without yeast or other raising agent; a cracker.
    2. a cookie.
  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.


  1. having the color biscuit.

noun French.

  1. a cookie or cracker.


  1. British a small flat dry sweet or plain cake of many varieties, baked from a doughUS and Canadian word: cookie
  2. US and Canadian a kind of small roll similar to a muffin
    1. a pale brown or yellowish-grey colour
    2. (as adjective)biscuit gloves
  3. Also called: bisque earthenware or porcelain that has been fired but not glazed
  4. take the biscuit slang to be regarded (by the speaker) as the most surprising thing that could have occurred

respelled early 19c. from bisket (16c.), ultimately (besquite, early 14c.) from Old French bescuit (12c.), literally “twice cooked;” altered under influence of cognate Old Italian biscotto, both from Medieval Latin biscoctum, from Latin (panis) bis coctus “(bread) twice-baked;” see bis- + cook (v.). U.S. sense of “soft bun” is recorded from 1818.

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