Biscuit (bread)
Biscuits
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| Type | Bread |
|---|---|
| Place of origin |
United States Canada |
| Main ingredients | Flour, baking powder or baking soda |
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A biscuit in the United States and parts of Canada, and widely used in popular American English, is a variety of small baked goods with a firm browned crust and a soft interior. They are made with baking powder or baking soda as a chemical leavening agent rather than yeast. They are similar to British scones or the bannock from the Shetland Isles.
Biscuits, soda breads, and cornbread, among others, are often referred to collectively as "quick breads," to indicate that they do not need time to rise before baking.
Although the American English and British English use the same word to refer to two distinctly different modern foods, early hard biscuits (North American: cookies), were derived from a simple, storable version of bread. The word "biscuit" itself originates from the medieval Latin word 'biscoctus', meaning "twice-cooked."
The modern Italian baked goods known as biscotti (also meaning "twice-cooked" in Italian) most closely resemble the Medieval Latin item and cooking technique.
In the Hispanic world a bizcocho refers to an array of differing baked goods depending on the country, from Spain and throughout Hispanic America. In the Philippines, a biskotso (also spelled "biscocho"), derived from a word used by the Spanish conquerors, refers to a type of garlic bread.
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Wikipedia