\Bis"cuit\, n. [F. biscuit (cf. It. biscotto, Sp.
bizcocho, Pg. biscouto), fr. L. bis twice + coctus, p. p. of
coquere to cook, bake. See {Cook}, and cf. {Bisque} a kind of
porcelain.]
1. A kind of unraised bread, of many varieties, plain, sweet,
   or fancy, formed into flat cakes, and bakes hard; as, ship
   biscuit.
         According to military practice, the bread or biscuit
         of the Romans was twice prepared in the oven.
                                               --Gibbon.
2. A small loaf or cake of bread, raised and shortened, or
   made light with soda or baking powder. Usually a number
   are baked in the same pan, forming a sheet or card.
3. Earthen ware or porcelain which has undergone the first
   baking, before it is subjected to the glazing.
4. (Sculp.) A species of white, unglazed porcelain, in which
   vases, figures, and groups are formed in miniature.
{Meat biscuit}, an alimentary preparation consisting of
   matters extracted from meat by boiling, or of meat ground
   fine and combined with flour, so as to form biscuits.