<\/a>Biscuits have three general terms in the bakeshop:<\/div>\n

Cut out or dropped quick breads, baked light or soft with a golden brown crust, generally leavened with baking baking powder, baking soda, sometimes a little yeast, or just by the introduction of air such as beaten biscuits<\/a>.<\/li>\n
Cookies or crisp breads.<\/li>\n
Sponge cakes.<\/li>\n<\/ol>\n
The first two are familiar to most people. The last one is a favorite to industry professionals. Biscuit sponge cakes (an example of which is Biscuit Joconde<\/a>) are not only quick to bake up and use, but there is literally a recipe for just about every application.<\/p>\n
I go into their detail, including a definition and give examples on the Pastry Sampler main site, but also included a link so you can hear how the word is pronounced.<\/p>\n
Biscuit (Sponge) – Thin Cakes Great for Layered Desserts and Mousse Cakes<\/a> <\/p>\n
Image above is an example of a mousse cake using biscuit sponge cake. Image courtesy Flickr User avlxyz through a creative commons license. <\/p>\n
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