On this Wikipedia the language links are at the top of the biscuit gravy recipe across from the article title. A biscuit is a flour-based baked and shaped food product. In most countries biscuits are typically hard, flat, and unleavened.

North American bread “biscuit” at left. The three biscuits are crunchy, and smaller, drier and sweeter than the American “biscuit”, which is soft and flaky like a scone. In most of the world outside North America, a “biscuit” is a small baked product that would be called either a “cookie” or a “cracker” in the United States and sometimes in Canada. In the United States and some parts of Canada, a “biscuit” is a quick bread, somewhat similar to a scone, and usually unsweetened. In Canada, the term “biscuit” can simultaneously refer to what is commonly identified as a biscuit in either the United Kingdom or the United States. The modern-day difference in the English language regarding the word “biscuit” is remarked on 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”. Scotland and Guernsey, and that the term biscuit as applied to a soft product was retained in these places, and in America, whereas in England it has completely died out.

Dutch speculaas biscuit in various shapes: ship, farmhouse, elephant, horse. When continental Europeans began to emigrate to colonial North America, the two words and their “same but different” meanings began to clash. The words cookie or cracker became the words of choice to mean a hard, baked product. Further confusion has been added by the adoption of the word biscuit for a small leavened bread popular in the United States. In modern Italian usage, the term biscotto is used to refer to any type of hard twice-baked biscuit, and not only to the cantuccini as in English-speaking countries. Ship’s biscuit display in Kronborg, Denmark, c.