[Fr. bis cuit, twice baked.] Originally biscuits, which belong to the class of unfer-mented bread, were deprived of their moisture by being twice baked ; but although that process is no longer employed, the name is retained. Ship biscuits are made of wheat flour, from which only the coarsest bran is separated. Fancy biscuits are made from fine flour, to which eggs, are added with ginger, almonds, or other spices. (See Bread.)