n. [ F. biscuit (cf. It. biscotto, Sp. bizcocho, Pg. biscouto), fr. L. bis twice + coctus, p. p. of coquere to cook, bake. See Cook, and cf. Bisque a kind of porcelain. ] 1. A kind of unraised bread, of many varieties, plain, sweet, or fancy, formed into flat cakes, and bakes hard; as, ship biscuit. [ 1913 Webster ]

According to military practice, the bread or biscuit of the Romans was twice prepared in the oven. Gibbon. [ 1913 Webster ]

2. 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. [ 1913 Webster ]

3. Earthen ware or porcelain which has undergone the first baking, before it is subjected to the glazing. [ 1913 Webster ]

4. (Sculp.) A species of white, unglazed porcelain, in which vases, figures, and groups are formed in miniature. [ 1913 Webster ]

Meat biscuit, 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. [ 1913 Webster ]

n. a bicuit leavened with baking soda and with buttermilk or sour milk. [ PJC ]