Webster
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Webster’s Revised Unabridged Dictionary · 1913

Biscuit

Bis′cuit (bĭs′kĭt), 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.

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

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.

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

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

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.

Webster’s Revised Unabridged Dictionary, Noah Porter, editor (Springfield, Mass.: G. & C. Merriam, 1913). Public domain. Text as transcribed by MICRA, Inc., from Project Gutenberg. Changed for Deep Dive Bible: Greek, which our source spelled in Latin letters, set in Greek letters; entries of one spelling merged into one article; Greek words our source left out (shown as “?”), read from the 1898 printing, from the same plates (the Library of Congress’s copy), where the place could be found with certainty.