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Similar to a muffin pan or tin, this type of bakeware is lower in height and is made specifically for the shorter biscuit made from bread dough.

In the United States, a biscuit is a type of circular, flaky bread that is made into individual pieces about 3 inches in diameter and 1 to 2 inches thick.

Formed into a circle with a handle, this utensil is used to cut the evenly round shapes from biscuit dough when they are being prepared for baking.

Crisp in texture, this food item is basically a cracker that is made with flour and water. Unlike other biscuits that may use some type of fat such as shortening, Water Biscuits provide a very blandly flavor so other ingredients such as meat, cheese, chutney or various cracker toppings can be added without being affected by the flavor of the Biscuit.

A cake or biscuit that is most often served as a dessert food but can also be served with savory fillings.

A dessert, traditionally served on America's east coast that is a combination of a pie and a cobbler.

Constructed of a heavy cast iron or a coated aluminum surface, this type of pan is made for baking shortbread cookies.

A thin, dry, crispy-textured cracker that is made with flour, water and little or no salt. It is a common cracker in Europe and throughout the U.S.

A variety of unsweetened bread products that are thin, dry and hard-textured, which are commonly served as appetizers or as an accompaniment to a main dish.

A French cheese, from Corsica, which is made from sheep's milk. Produced as a small round wheel, Brebichon has the edible outer rind of penicillium candidum that is common on the soft ripened cheese varieties, giving it a small biscuit look to an unopened cheese.

A traditional farmhouse cheese from the Pyrenees region of France that is made from cow or goat's milk.

A kitchen utensil used for cutting pastry dough as it is being formed and prepared for baking. This tool can consist of a single wheel or two small wheels that are wooden or metal (stainless steel or zinc alloy), attached to a handle.

A dessert, traditionally served on America's east coast that is a combination of a pie and a cobbler.

A cereal grain that has been steel-cut and then processed into small bits or continuous narrow strands of wheat that are combined, shaped, and roasted into a small, medium, or large ready-to-eat biscuit-shaped cereal.

A small, somewhat spicy, very crisp cookie that is flavored with molasses and ginger. It is typically served as a finishing touch to a meal or as an accompaniment for ice cream and/or sherbet.

A rich, buttery flavored dough that is baked into a tender but crumbly texture for cookies and dessert crusts.

A type of bread that is actually like a cracker and is made from unleavened dough of flour and water.

A type of small, flattened cake that usually has a crispier consistency than cake and is baked in batches on a large flat pan.

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