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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.

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.

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.

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.

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

cobbler, fruit dessert, apple cobber, peach cobbler, blueberry,,

A type of hard-wheat flour that is most often used for quick breads, such as muffins, biscuits, and dumplings, and flatbreads, such as chapatis, and tortillas.

A mixture of flour, baking powder, salt and shortening that are combined to form a base for making breads, biscuits, and flat cakes.

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

A flat pan or sheet of metal that is used to bake products that are thick or stiff enough to stand on their own, such as cookies, freestanding breads, biscuits, pastries, and meringues.

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

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

A quick bread, originating in Scotland, that is often served as a breakfast food or as a snack with a hot beverage.

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

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

Cereal foods that has been produced from the rice cereal grain to become breakfast cereals or cooking ingredients used for such foods as desserts and puddings.

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.