Biscuit (bread)

For the hard flat baked good, see Biscuit. For the variant with high sugar and fat content, see Cookie. For other uses, see Biscuit (disambiguation).
Biscuit
Biscuits with jam
TypeQuick bread
CourseBreakfast, lunch, dinner
Place of originUnited States, Canada
Main ingredientsFlour, baking powder or sodium bicarbonate, solid fat (such as butter), buttermilk, and salt
  • Cookbook: Biscuit
  •   Media: Biscuit

In the United States and Canada, a biscuit is a variety of quick 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. Biscuits are often served with butter or other condiments, flavored with other ingredients, or combined with other types of food to make sandwiches or other dishes.

Biscuits developed from hardtack, which was first made from only flour and water, to which lard and then baking powder were added later.

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