Biscuit meaning of word

Biscuit

A sweet biscuit and two savoury cracker biscuits

Media: Biscuit

A biscuit is a flour-based baked and shaped food product. In most countries biscuits are typically hard, flat, and unleavened. They are usually sweet and may be made with sugar, chocolate, icing, jam, ginger, or cinnamon. They can also be savoury, similar to crackers. Types of biscuit include sandwich biscuits, digestive biscuits, ginger biscuits, shortbread biscuits, chocolate chip cookies, chocolate-coated marshmallow treats, Anzac biscuits, biscotti, and speculaas.

In most of North America, nearly all hard sweet biscuits are called «cookies», while the term «biscuit» is used for a soft, leavened quick bread similar to a less sweet version of a scone.

Variations in meaning of biscuit[edit]

• In most of the English-speaking world, a «biscuit» is a small, hard baked product that would be called either a «cookie» or a «cracker» in the United States and sometimes in Canada. «Biscuits» in the United Kingdom, the Isle of Man, and Ireland are usually hard and may be savoury or sweet, such as chocolate biscuits, digestives, hobnobs, ginger nuts, rich tea, shortbread, bourbons, and custard creams. The term «cookie» typically refers to only one type of biscuit (the sweeter baked dough typically containing chocolate chips or raisins); however, it may also locally refer to specific types of biscuits or breads.^[1]
• In the United States and some parts of Canada, a «biscuit» is a quick bread, somewhat similar to an unsweetened scone, but with a texture more ‘fluffy and flaky’ vs. ‘sturdy and crumbly’.^[2] Biscuits may be referred to as either «baking powder biscuits»^[3] or «buttermilk biscuits» if buttermilk is used rather than milk as a liquid, as buttermilk is not only flavorful but acidic (allowing use of baking soda vs. baking powder which is a mixture of baking soda with an acidifier and buffer). A Southern regional variation using the term «beaten biscuit» (or in New England «sea biscuit») is closer to hardtack than soft dough biscuits.^[4]
• In Canada, the term «biscuit» can simultaneously refer to what is commonly identified as a biscuit in either the United Kingdom or the United States. The Canadian Oxford Dictionary describes each word in reference to the other; «biscuit» can mean «Brit. a cookie», whilst «cookie» can mean «N. Amer. a small sweet biscuit». «Tea biscuit» is also a standard Canadianism for the «North American» biscuit.^[5]

• 

• 

  Wheat and cream biscuits (northern England)

Etymology[edit]

The modern-day difference in the English language regarding the word «biscuit» is remarked on by British cookery writer Elizabeth David in English Bread and Yeast Cookery, in the chapter «Yeast Buns and Small Tea Cakes» and section «Soft Biscuits». She writes,

It is interesting that these soft biscuits (such as scones) are common to Scotland and Guernsey, and that the term biscuit as applied to a soft product was retained in these places, and in America, whereas in England it has completely died out.^[6]

The Old French word bescuit is derived from the Latin words bis (twice) and coquere, coctus (to cook, cooked), and, hence, means «twice-cooked».^{[7][n 1]} This is because biscuits were originally cooked in a twofold process: first baked, and then dried out in a slow oven.^[8] This term was then adapted into English in the 14th century during the Middle Ages, in the Middle English word bisquite, to represent a hard, twice-baked product^[9] (see the German Zwieback). The Dutch language from around 1703 had adopted the word koekje («little cake») to have a similar meaning for a similar hard, baked product.^[10] The difference between the secondary Dutch word and that of Latin origin is that, whereas the koekje is a cake that rises during baking, the biscuit, which has no raising agent, in general does not (see gingerbread/ginger biscuit), except for the expansion of heated air during baking.^{[citation needed]} Another cognate Dutch form is beschuit, which is a circular and brittle grain product usually covered by savoury or sweet toppings and eaten at breakfast.

When continental Europeans began to emigrate to colonial North America, the two words and their «same but different» meanings began to clash. The words cookie or cracker became the words of choice to mean a hard, baked product. Further confusion has been added by the adoption of the word biscuit for a small leavened bread popular in the United States. According to the American English dictionary Merriam-Webster, a cookie is a «small flat or slightly raised cake».^[10] A biscuit is «any of various hard or crisp dry baked product» similar to the American English terms cracker or cookie,^[9] or «a small quick bread made from dough that has been rolled out and cut or dropped from a spoon».^[9]

In a number of other European languages, terms derived from the Latin bis coctus refer instead to yet another baked product, similar to the sponge cake; e.g. Spanish bizcocho, German Biskuit, Russian бисквит (biskvit), Polish biszkopt.

In modern Italian usage, the term biscotto is used to refer to any type of hard twice-baked biscuit, and not only to the cantuccini as in English-speaking countries.

History[edit]

Biscuits for travel[edit]

The need for nutritious, easy-to-store, easy-to-carry, and long-lasting foods on long journeys, in particular at sea, was initially solved by taking live food along with a butcher/cook. However, this took up additional space on what were either horse-powered treks or small ships, reducing the time of travel before additional food was required. This resulted in early armies’ adopting the style of hunter-foraging.

The introduction of the baking of processed cereals including the creation of flour provided a more reliable source of food. Egyptian sailors carried a flat, brittle loaf of millet bread called dhourra cake while the Romans had a biscuit called buccellum.^[11] Roman cookbook Apicius describes: «a thick paste of fine wheat flour was boiled and spread out on a plate. When it had dried and hardened, it was cut up and then fried until crisp, then served with honey and pepper.»

Many early physicians believed that most medicinal problems were associated with digestion. Hence, for both sustenance and avoidance of illness, a daily consumption of a biscuit was considered good for health.

Hard biscuits soften as they age. To solve this problem, early bakers attempted to create the hardest biscuit possible. Because it is so hard and dry, if properly stored and transported, navies’ hardtack will survive rough handling and high temperature. Baked hard, it can be kept without spoiling for years as long as it is kept dry. For long voyages, hardtack was baked four times, rather than the more common two.^[12] To soften hardtack for eating, it was often dunked in brine, coffee, or some other liquid or cooked into a skillet meal.

The collection Sayings of the Desert Fathers mentions that Anthony the Great (who lived in the 4th century AD) ate biscuits and the text implies that it was a popular food among monks of the time and region.^[13]

At the time of the Spanish Armada in 1588, the daily allowance on board a Royal Navy ship was one pound of biscuit plus one gallon of beer. Samuel Pepys in 1667 first regularised naval victualling with varied and nutritious rations. Royal Navy hardtack during Queen Victoria’s reign was made by machine at the Royal Clarence Victualling Yard at Gosport, Hampshire, stamped with the Queen’s mark and the number of the oven in which they were baked. When machinery was introduced into the process the dough was thoroughly mixed and rolled into sheets about 2 yards (1.8 m) long and 1 yard (0.9 m) wide which were stamped in one stroke into about sixty hexagonal-shaped biscuits. This left the sheets sufficiently coherent to be placed in the oven in one piece and when baked they were easy to separate. The hexagonal shape rather than traditional circular biscuits meant a saving in material and was easier to pack.^[14] Biscuits remained an important part of the Royal Navy sailor’s diet until the introduction of canned foods. Canned meat was first marketed in 1814; preserved beef in tins was officially added to Royal Navy rations in 1847.^[11]

Confectionery biscuits[edit]

Early biscuits were hard, dry, and unsweetened. They were most often cooked after bread, in a cooling bakers’ oven; they were a cheap form of sustenance for the poor.

By the 7th century AD, cooks of the Persian empire had learnt from their forebears the techniques of lightening and enriching bread-based mixtures with eggs, butter, and cream, and sweetening them with fruit and honey.^[4] One of the earliest spiced biscuits was gingerbread, in French, pain d’épices, meaning «spice bread», brought to Europe in 992 by the Armenian monk Grégoire de Nicopolis. He left Nicopolis Pompeii, of Lesser Armenia to live in Bondaroy, France, near the town of Pithiviers. He stayed there for seven years and taught French priests and Christians how to cook gingerbread.^[15][16][17] This was originally a dense, treaclely (molasses-based) spice cake or bread. As it was so expensive to make, early ginger biscuits were a cheap form of using up the leftover bread mix.

With the combination of knowledge spreading from Al-Andalus, and then the Crusades and subsequent spread of the spice trade to Europe, the cooking techniques and ingredients of Arabia spread into Northern Europe.^[4] By mediaeval times, biscuits were made from a sweetened, spiced paste of breadcrumbs and then baked (e.g., gingerbread), or from cooked bread enriched with sugar and spices and then baked again.^[19] King Richard I of England (aka Richard the Lionheart) left for the Third Crusade (1189–92) with «biskit of muslin», which was a mixed corn compound of barley, rye, and bean flour.^[11]

As the making and quality of bread had been controlled to this point, so were the skills of biscuit-making through the craft guilds.^[4] As the supply of sugar began, and the refinement and supply of flour increased, so did the ability to sample more leisurely foodstuffs, including sweet biscuits. Early references from the Vadstena monastery show how the Swedish nuns were baking gingerbread to ease digestion in 1444.^[23] The first documented trade of gingerbread biscuits dates to the 16th century, where they were sold in monastery pharmacies and town square farmers markets. Gingerbread became widely available in the 18th century. The Industrial Revolution in Britain sparked the formation of businesses in various industries, and the British biscuit firms of McVitie’s, Carr’s, Huntley & Palmers, and Crawfords were all established by 1850.^[24]

Chocolate and biscuits became products for the masses, thanks to the Industrial Revolution and the consumers it created. By the mid-19th century, sweet biscuits were an affordable indulgence and business was booming. Manufacturers such as Huntley & Palmers in Reading, Carr’s of Carlisle and McVitie’s in Edinburgh transformed from small family-run businesses into state-of-the-art operations.

British biscuit companies vied to dominate the market with new products and eye-catching packaging.^[25] The decorative biscuit tin, invented by Huntley & Palmers in 1831, saw British biscuits exported around the world.^[25] In 1900 Huntley & Palmers biscuits were sold in 172 countries, and their global reach was reflected in their advertising.^[26] Competition and innovation among British firms saw 49 patent applications for biscuit-making equipment, tins, dough-cutting machines and ornamental moulds between 1897 and 1900.^[25] In 1891, Cadbury filed a patent for a chocolate-coated biscuit.^[25] Along with local farm produce of meat and cheese, many regions of the world have their own distinct style of biscuit due to the historic prominence of this form of food.

Introduction in South Asia[edit]

Biscuits and loaves were introduced in Bengal during the British colonial period and became popular within the Sylheti Muslim community. However, the middle-class Hindus of Cachar and Sylhet were very suspicious of biscuits and breads as they believed they were baked by Muslims. On one occasion, a few Hindus in Cachar caught an Englishman eating biscuits with tea, which caused an uproar. The information reached the Hindus of Sylhet and a small rebellion occurred. In response to this, companies started to advertise their bread as «machine-made» and «untouched by (Muslim) hand» to tell Hindus that the breads were «safe for consumption». This incident is mentioned in Bipin Chandra Pal’s autobiography and he mentions how culinary habits of Hindus gradually changed and biscuits and loaves eventually became increasingly popular.^[27]

Modern «hard» biscuits[edit]

Most modern biscuits can trace their origins back to either the hardtack ship’s biscuit or the creative art of the baker:

• Ship’s biscuit derived: Digestive, rich tea, hobnobs, Garibaldi.
• Baker’s art: Biscuit rose de Reims

Biscuits today can be savoury (crackers) or sweet. Most are small, at around 5 cm (2.0 in) in diameter, and flat. Sandwich-style biscuits consist of two biscuits sandwiching a layer of «creme» or icing, such as the custard cream, or a layer of jam (as in the biscuits that are known as «Jammie Dodgers» in the United Kingdom).

Sweet biscuits are commonly eaten as a snack food, and are, in general, made with wheat flour or oats, and sweetened with sugar or honey. Varieties may contain chocolate, fruit, jam, nuts, ginger, or even be used to sandwich other fillings.

The digestive biscuit and rich tea have a strong identity in British culture as the traditional accompaniment to a cup of tea and are regularly eaten as such.^[28] Some tea drinkers dunk biscuits in tea, allowing them to absorb liquid and soften slightly before consumption.^[29] Chocolate digestives, rich tea, and Hobnobs were ranked the UK’s top three favourite dunking biscuits in 2009.^[29] In a non-dunking poll the Chocolate Hobnob was ranked first with custard creams coming third.^[30][31]

Savoury biscuits or crackers (such as cream crackers, water biscuits, oatcakes, or crisp breads) are usually plainer and commonly eaten with cheese following a meal. Many savoury biscuits also contain additional ingredients for flavour or texture, such as poppy seeds, onion or onion seeds, cheese (such as cheese melts), and olives. Savoury biscuits also usually have a dedicated section in most European supermarkets, often in the same aisle as sweet biscuits. The exception to savoury biscuits is the sweetmeal digestive known as the «Hovis biscuit», which, although slightly sweet, is still classified as a cheese biscuit.^[32] Savoury biscuits sold in supermarkets are sometimes associated with a certain geographical area, such as Scottish oatcakes or Cornish wafer biscuits.

In general, the British, Australians, South Africans, New Zealanders, Indians, Bangladeshis, Pakistanis, Sri Lankans, Singaporeans, Nigerians, Kenyans, and Irish use the British meaning of «biscuit» for the sweet biscuit. The terms biscuit and cookie are used interchangeably, depending on the region and the speaker, with biscuits usually referring to hard, sweet biscuits (such as digestives, Nice, Bourbon creams, etc.) and cookies for soft baked goods (i.e. chocolate chip cookies).^{[citation needed]} In Canada, biscuit is now used less frequently, usually with imported brands of biscuits or in the Maritimes; however, the Canadian Christie Biscuits referred to crackers.^{[citation needed]} The British meaning is at the root of the name of the United States’ most prominent maker of cookies and crackers, the National Biscuit Company, now called Nabisco.

See also[edit]

Notes[edit]

References[edit]

Media related to Biscuits at Wikimedia Commons

English[edit]

Etymology[edit]

PIE word
*dwóh₁

From earlier bisket, from Middle English bisquyte, borrowed from Old French bescuit (French biscuit); doublet of biscotti.

Pronunciation[edit]

• enPR: bĭs’kĭt, IPA^(key): /ˈbɪskɪt/
• (Philippine) IPA^(key): /bɪs.ˈkwit/
• Rhymes: -ɪskɪt

Noun[edit]

biscuit (countable and uncountable, plural biscuits)

1. (UK, Australia, Ireland, New Zealand, sometimes Canada, rare in the US) A small, flat, baked good which is either hard and crisp or else soft but firm; a cookie.
   • 1992 October 3, Edwina Currie, Diary:

     Weighed myself at the gym and have hit 10st 8lb, a sure sign of things getting out of control—so I can’t even console myself with a chocolate biscuit.

2. (chiefly Canada, US, rare in Scotland and Guernsey) A small, usually soft and flaky bread, generally made with baking soda, which is similar in texture to a scone but which is usually not sweet.
3. (UK, Philippines) A cracker.

   cheese and biscuits

   digestive biscuits

4. (nautical) The «bread» formerly supplied to naval ships, which was made with very little water, kneaded into flat cakes, and slowly baked, and which often became infested with weevils.
5. A form of unglazed earthenware.

   Synonyms: biscuitware, biscuitry

   • 1791, Erasmus Darwin, The Economy of Vegetation, J. Johnson, p. 87:

     Charm’d by your touch, the kneaded clay refines, / The biscuit hardens, the enamel shines […] .

   • 2004, Frank Hamer; Janet Hamer, The Potter’s Dictionary of Materials and Techniques, 5th edition, London; Philadelphia, Penn.: A & C Black; University of Pennsylvania Press, →ISBN, page 248:

     An overfired biscuit has insufficient porosity for glazing.

6. A light brown colour.

   biscuit:  

7. (woodworking) A thin oval wafer of wood or other material inserted into mating slots on pieces of material to be joined to provide gluing surface and strength in shear.

   Synonyms: dowel, finger joint, glue strip, spline

8. (US, slang) A plastic card bearing the codes for authorizing a nuclear attack.
9. (US, slang, hiphop) A handgun, especially a revolver.

   • 2007, Army of the Pharaohs (lyrics and music), “Bloody Tears”, in Ritual of Battle‎^[1]:

     I shoot my biscuit in the air until the sky is gone

10. (ice hockey, shuffleboard) A puck (hockey puck).
11. (slang) The head.

    • 2012 April 2, Nicki Minaj (lyrics and music), “Beez in the Trap”, in Pink Friday: Roman Reloaded‎^[2], track 4:

      Damn, damn, what they say about me?
      I don’t know man, fuck is on your biscuit

    • 2013 September 17, Jeezy featured by YG (lyrics and music), “My Nigga”, in My Krazy Life‎^[3], track 7:

      Me and my down ass nigga get twisted
      Nigga get to trippin’, knock the gravy out your biscuit

    • 2019 October 4, Lil Tjay featured by Pop Smoke (lyrics and music), “War”, in Meet The Woo 2‎^[4], track 13 0:47:

      Henny right here, I’ma sip it
      You try me, it’s shots at your biscuit

    • 2022 December 1, YOUNGESTSAV (lyrics and music), “District”, PressPlay, 0:26 and oftener:

      […] Risk it, you get slapped in your biscuit

Usage notes[edit]

• In North America, a biscuit is a small, soft baked bread similar to a scone but not sweet. In some cases, it can be hard (see dog biscuit). In the United Kingdom, a biscuit is a small, crisp or firm, sweet baked good — the sort of thing which in North America is called a cookie. (Less frequently, British speakers refer to crackers as biscuits.) In North America, even small, layered baked sweets like Oreos are referred to as cookies, while in the UK, typically only those biscuits which have chocolate chips, nuts, fruit, or other things baked into them are also called cookies.
• Throughout the English-speaking world, thin, crispy, salty or savoury baked breads like in this image (saltine crackers) are called crackers, while thin, crispy, sweet baked goods like in this image (Nilla Wafers) and this image (wafer sticks) are wafers.
• Both the US and the UK distinguish crackers, wafers and cookies/biscuits from cakes: the former are generally hard or crisp and become soft when stale, while the latter is generally soft or moist and becomes hard when stale.

Quotations[edit]

For quotations using this term, see Citations:biscuit.

Derived terms[edit]

Descendants[edit]

Translations[edit]

See also[edit]

French[edit]

Etymology[edit]

From Old French bescuit, from bescuire, equivalent to bis- +‎ cuit, or from Medieval Latin biscoctus, from Latin bis (“twice”) coctus (“cooked”). Compare Italian biscotto, Spanish bizcocho, Portuguese biscoito. May be decomposed as bis +‎ cuit.

Pronunciation[edit]

• IPA^(key): /bis.kɥi/

Noun[edit]

biscuit m (plural biscuits)

1. biscuit (cookie)

Derived terms[edit]

Descendants[edit]

Further reading[edit]

• “biscuit”, in Trésor de la langue française informatisé [Digitized Treasury of the French Language], 2012.

Italian[edit]

Etymology[edit]

Unadapted borrowing from French biscuit. Doublet of biscotto.

Pronunciation[edit]

• IPA^(key): /biˈskwi/^°, /biˈskwi/^*
• Rhymes: -i

Noun[edit]

biscuit m (invariable)

1. biscuit (white earthenware)
2. wafer (for ice cream)

Anagrams[edit]

• cubisti

Romanian[edit]

Alternative forms[edit]

• biscot (dated)

Etymology[edit]

Borrowed from French biscuit. Doublet of pișcot, which came from Hungarian.

Noun[edit]

biscuit m (plural biscuiți)

1. biscuit, cookie
2. biscuit (white earthenware)

Declension[edit]

See also[edit]

• fursec
• pișcot
• prăjitură

Further reading[edit]

• biscuit in DEX online — Dicționare ale limbii române (Dictionaries of the Romanian language)

Last Updated:
6 Apr 2023
— Updated example sentences

печенье, галета, сухое печенье, фарфор, светло-коричневый

существительное ↓

Словосочетания

sweet biscuit — сладкое печенье  
cream biscuit — печенье с кремом  
ginger biscuit — имбирное печенье, печенье с имбирём  
sea biscuit — галета  
tea biscuit — печенье к чаю  
to crunch biscuit — грызть сухое печенье  
biscuit jar брит. / cookie jar амер. — форма для пирога  
to take the cake /the biscuit, the bun/ — занять /выйти на/ первое место  
float an air biscuit — выпускать газы  
ground biscuit — камень, которым можно кидаться; галька  

Примеры с переводом

Формы слова

noun
ед. ч.(singular): biscuit
мн. ч.(plural): biscuits

What do we mean by biscuit?

A small cake of shortened bread leavened with baking powder or soda. noun

A thin, crisp cracker. noun

A cookie. noun

A thin, often oblong, waferlike piece of wood, glued into slots to connect larger pieces of wood in a joint. noun

A pale brown. noun

Clay that has been fired once but not glazed. noun

A kind of hard, dry bread, consisting of flour, water or milk, and salt, and baked in thin flat cakes. The name is also extended to similar articles very variously made and flavored. See cracker. noun

A small, round, soft cake made from dough raised with yeast or soda, sometimes shortened with lard, etc. noun

In ceramics, porcelain, stoneware, or pottery after the first baking, and before the application of the glaze. Formerly bisque. noun

A kind of unraised bread, of many varieties, plain, sweet, or fancy, formed into flat cakes, and bakes hard. noun

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. noun

Earthen ware or porcelain which has undergone the first baking, before it is subjected to the glazing. noun

A species of white, unglazed porcelain, in which vases, figures, and groups are formed in miniature. noun

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. noun

A cookie. noun

A small bread usually made with baking soda, similar in texture to a scone, but usually not sweet. noun

A form of unglazed earthenware. noun

The «bread» formerly supplied to naval ships; made with very little water, kneaded into flat cakes and slowly baked; often infested with weevils. noun

A light brown colour. noun

(rare in the US) A small, flat, baked good which is either hard and crisp or else soft but firm: a cookie.

A small, usually soft and flaky bread, generally made with baking soda, which is similar in texture to a scone but which is usually not sweet.

A cracker.

The «bread» formerly supplied to naval ships, which was made with very little water, kneaded into flat cakes and slowly baked, and which often became infested with weevils.

A form of unglazed earthenware.

A light brown colour.

A thin oval wafer of wood or other material inserted into mating slots on pieces of material to be joined to provide gluing surface and strength in shear.

A plastic card bearing the codes for authorizing a nuclear attack.

(hiphop) A handgun, especially a revolver.

(shuffleboard) A puck (hockey puck).

A gun. See Outkast song «Red Velvet.» Urban Dictionary

A good looking woman, typically of younger age. Urban Dictionary

A handgun, specifically, a revolver. Urban Dictionary

What the British call a biscuit, the Americans call a cookie. Urban Dictionary

Someone who is consistently flaky. Urban Dictionary

It is a person that is white and crusty person Urban Dictionary

A really hot girl that you want to bone. A girl that you think is really attractive. Urban Dictionary

-(adjective) a particularly attractive member of the opposite sex.
-boyfriend, girlfriend, or object of affection. (biscuit king or biscuit queen) Urban Dictionary

A girl who reeks of awesomeness. Occasionally, she may be a little flakey, but that’s why everyone loves her. She lights up everyone else’s life. Urban Dictionary

Ass that makes your eyes pop and your dick hard Urban Dictionary

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I do two cups of coffee with a little bit of raw sugar and soy creamer, and then I do a bowl of plain oatmeal with walnuts and blueberries. Now, if I could do what I really wanted to do with my life, every morning I would have a salami-and-cheese omelet with hash browns and a buttermilk biscuit — and pancakes. But my heart would explode.

Ike Barinholtz

ETYMOLOGY OF THE WORD BISCUIT

From Old French, from (pain) bescuit twice-cooked (bread), from besbis + cuire to cook, from Latin coquere.

PRONUNCIATION OF BISCUIT

GRAMMATICAL CATEGORY OF BISCUIT

Biscuit is a noun.

WHAT DOES BISCUIT MEAN IN ENGLISH?

Definition of biscuit in the English dictionary

The first definition of biscuit in the dictionary is a small flat dry sweet or plain cake of many varieties, baked from a dough US and Canadian word: cookie. Other definition of biscuit is a kind of small roll similar to a muffin. Biscuit is also a pale brown or yellowish-grey colour.

WORDS THAT RHYME WITH BISCUIT

TRANSLATION OF BISCUIT

Find out the translation of biscuit to 25 languages with our English multilingual translator.

TENDENCIES OF USE OF THE TERM «BISCUIT»

The term «biscuit» is very widely used and occupies the 16.493 position in our list of most widely used terms in the English dictionary.

Principal search tendencies and common uses of biscuit

FREQUENCY OF USE OF THE TERM «BISCUIT» OVER TIME

8 QUOTES WITH «BISCUIT»

Famous quotes and sentences with the word biscuit.

10 ENGLISH BOOKS RELATING TO «BISCUIT»

Discover the use of biscuit in the following bibliographical selection. Books relating to biscuit and brief extracts from same to provide context of its use in English literature.

10 NEWS ITEMS WHICH INCLUDE THE TERM «BISCUIT»

Find out what the national and international press are talking about and how the term biscuit is used in the context of the following news items.

REFERENCE

« EDUCALINGO. Biscuit [online]. Available <https://educalingo.com/en/dic-en/biscuit>. Apr 2023 ».