Biscuits deserve a place of highest honor among delicious Southern things – right above Little Debbie Swiss Rolls and just below Channing Tatum. In a number of other European languages, terms derived from the Latin bis coctus refer instead to yet another baked product, similar to the sponge cake; e.g. Next time you hear the national anthem, listen ever so closely and among all the pomp you can pick out the word "biscuit" surreptitiously mumbled least seven times. Savoury biscuits also usually have a dedicated section in most European supermarkets, often in the same aisle as sweet biscuits. The British love sweets. This resulted in early armies' adopting the style of hunter-foraging. The digestive biscuit and rich tea have a strong identity in British culture as the traditional accompaniment to a cup of tea and are regularly eaten as such. What Americans call biscuits are more savoury, bland things eaten as part of a main meal (they have "biscuits and gravy", for example, which would be very odd with a few digestives)! That is a thing that sounds completely insane to every British person. Our biscuit is in fact a food group in its own right, of which cookies are included. UK ‘biscuits’ are usually crisp, sweetened, thinnish baked-dry things - I think these are sometimes termed ‘crackers’ in the USA. Scones are a baked item made of firm dough. Most modern biscuits can trace their origins back to either the hardtack ship's biscuit or the creative art of the baker: Biscuits today can be savoury or sweet, but most are small at around 5 cm (2.0 in) in diameter, and flat.  The first documented trade of gingerbread biscuits dates to the 16th century, where they were sold in monastery pharmacies and town square farmers markets. The hexagonal shape rather than traditional circular biscuits meant a saving in material and were easier to pack.  The difference between the secondary Dutch word and that of Latin origin is that, whereas the koekje is a cake that rises during baking, the biscuit, which has no raising agent, in general does not (see gingerbread/ginger biscuit), except for the expansion of heated air during baking. Y'all know the British are really careless with words, right?  Roman cookbook Apicius describes: "a thick paste of fine wheat flour was boiled and spread out on a plate. Do you speak the peculiarly nationalistic language of biscuits? Canned meat was first marketed in 1814; preserved beef in tins was officially added to Royal Navy rations in 1847.. 11:07 PM Twitter for … American 'Biscuits' are very much like our scones in texture. So there you have it: biscuits roughly equal scones. In the UK, these are generally called biscuits, although people do call the bigger, softer kind cookies, too. Spanish bizcocho, German Biskuit, Russian бисквит (biskvit), Polish biszkopt. Royal Navy hardtack during Queen Victoria's reign was made by machine at the Royal Clarence Victualling Yard at Gosport, Hampshire, stamped with the Queen's mark and the number of the oven in which they were baked. "Cookies" is an English equivalent of the Italian word biscotti.Specifically, the Italian word is a masculine noun that Americans call "cookies" and that the British call "biscuits." Because it is so hard and dry, if properly stored and transported, navies' hardtack will survive rough handling and high temperature. , , , , , , , , Get the latest from It's a Southern Thing by subscribing to, Southerners React to 2020's Most Viral Moments, , , , , , , , , , , , , , , , , , , , , What the British call âbiscuitâ is no biscuit, yâall.  This term was then adapted into English in the 14th century during the Middle Ages, in the Middle English word bisquite, to represent a hard, twice-baked product (see the German Zwieback). Americans children eat it too, but they call it “Jello”. In response to this, companies started to advertise their bread as "machine-made" and "untouched by (Muslim) hand" to tell Hindus that the breads were "safe for consumption". Varieties may contain chocolate, fruit, jam, nuts, ginger, or even be used to sandwich other fillings. The modern-day difference in the English language regarding the word "biscuit" is provided by British cookery writer Elizabeth David in English Bread and Yeast Cookery, in the chapter "Yeast Buns and Small Tea Cakes" and section "Soft Biscuits". For best results (though nothing quite matches the buttery deliciousness of Lyle’s), try mixing light and dark Karo syrup. 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