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Biscuit
Biscuit is a term used for a variety of baked, commonly flour-based food products. The term is applied to two distinct products in North America and the Commonwealth of Nations and Europe. For a list of varieties, see the list of biscuits and cookies.
==Variations in meaning==
*In Commonwealth English and Hiberno-English, a biscuit is a small baked product that would be called either a "cookie" or a "cracker" in the United States and sometimes a "cookie" in English-speaking Canada.〔Except Newfoundland, where the British term is used and the American "biscuit" is virtually unheard of. Neither is a popular food item in the province.〕 Biscuits in the United Kingdom, the Isle of Man and Ireland are hard, and may be savoury or sweet, such as chocolate biscuits, digestives, hobnobs, ginger nuts, rich tea, bourbons and custard creams. In the Commonwealth Nations and Ireland, the term "cookie" typically refers to only one type of biscuit (chocolate chip cookie); however, it may also locally refer to specific types of biscuits or breads.
*In the United States and some parts of English Canada, a "biscuit" is a savoury quick bread, somewhat similar to a scone, though sugar is not used in the dough. Leavening is achieved through the use of baking powder or when using buttermilk baking soda. Biscuits are usually referred to as either "baking powder biscuits" or "buttermilk biscuits" if buttermilk is used rather than milk as a liquid. A Southern regional variation using the term "beaten biscuit" (or in New England "sea biscuit") is closer to hardtack than soft dough biscuits.〔http://www.foodtimeline.org/foodcookies.html#cowboybiscuits〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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