Biscuit (bread)

In the United States and Canada, a biscuit is a variety of baked bread with a firm, dry exterior and a soft, crumbly interior. It is made with baking powder as a leavening agent rather than yeast, and at times is called a baking powder biscuit to differentiate it from other types. Like other forms of bread, a biscuit is often served with butter or other condiments, flavored with other ingredients, or combined with other types of food to make sandwiches or other dishes.

For the flour-based, baked and shaped food product, see Biscuit. For the baked or cooked snack or dessert that is typically small, flat and sweet; known as Biscuits in British English and Cookies in American English, see Cookie. For other uses, see Biscuit (disambiguation).
Not to be confused with Scone.
Biscuit
Biscuits with jam
TypeQuick bread
CourseBreakfast, lunch, dinner
Place of originUnited States
Main ingredientsFlour, baking powder, solid fat such as shortening, milk
Food energy
(per serving)
200 kcal

Biscuits, soda breads, cornbread, and similar breads are all considered quick breads, meaning that they do not need time for the dough to rise before baking.

Biscuits developed from hardtack, which was first made from only flour and water, with later first lard and then baking powder being added. The long development over time and place explains why the word biscuit can, depending upon the context and the speaker's English dialect, refer to very different baked goods.

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