Bis'cuit, n.

(bis'kit), n. [Fr. biscuit, Pr. bescuit, besceg, It. biscotto, Sp. bizcocho, Pg. biscouto, from Lat. bis, twice, and coctus, p. p. of coquere, to cook, bake; It. cotto, Fr. cuit.] 1. A kind of unfermented bread, formed into flat cakes, and baked hard. According to military practice, the bread or biscuit of the Romans was twice prepared in the oven. Gibbon.

2. A kind of small, baked cake, usually fermented, made of flour, milk, &c.
3. Earthen ware or porcelain which has undergone the first baking, before it is subjected to the process of glazing.
4. (Sculp.) A species of unglazed porcelain, in which groups and figures are formed in miniature.