from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A small cake of shortened bread leavened with baking powder or soda.
- n. Chiefly British A thin, crisp cracker.
- n. Chiefly British A cookie.
- n. A pale brown.
- n. Clay that has been fired once but not glazed. Also called bisque2.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A cookie.
- n. A small bread usually made with baking soda, similar in texture to a scone, but usually not sweet.
- n. A form of unglazed earthenware.
- n. The "bread" formerly supplied to naval ships; made with very little water, kneaded into flat cakes and slowly baked; often infested with weevils.
- n. A light brown colour.
- n. An 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.
from the GNU version of the Collaborative International Dictionary of English
- n. A kind of unraised bread, of many varieties, plain, sweet, or fancy, formed into flat cakes, and bakes hard.
- n. 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.
- n. Earthen ware or porcelain which has undergone the first baking, before it is subjected to the glazing.
- n. A species of white, unglazed porcelain, in which vases, figures, and groups are formed in miniature.
from The Century Dictionary and Cyclopedia
- n. 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.
- n. A small, round, soft cake made from dough raised with yeast or soda, sometimes shortened with lard, etc.
- n. In ceramics, porcelain, stoneware, or pottery after the first baking, and before the application of the glaze. Formerly bisque.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. any of various small flat sweet cakes (`biscuit' is the British term)
- n. small round bread leavened with baking-powder or soda
Query: If the biscuit should be boiled in the milk, or milk merely poured over the biscuit_ -- "Here he glanced up, and seeing the anguish on the hunchback's face, handed back the book.
It looks like the term biscuit comes from the French "bis" "cuit" or "twice cooked" ... which works for both sweet and savory varieties.
For instance, the word "cookie" descends to us from the Dutch - the British use the word biscuit.
It was still a little bit heartier than a plain biscuit might be, but the fact that it is made up of whole grains makes up for it.
A simple biscuit is such a great addition to any breakfast or dinner.
The reason I use the biscuit is because it always holds my arrow while stalking.
Yes | No | Report from Golfing Sportsman wrote 48 weeks 2 days ago del has a good point, for simplicity sake the whisker biscuit is great but it will cost you noise, fletching wear, accuracy, and speed.
The only issue that I have ever had with the whisker biscuit is a noise and that was corrected by using a liquid wax lubricant on my arrows.
I prefer simple and the whisker biscuit is just that.
What biscuit is the Prime Minister's baked product of choice;
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