INGREDIENTS
This is a type of fat, solid at room temperature, churned from cream, and widely used in baking for rich flavor.
BUTTER
This taste is often associated with meat and vegetables, along with umami, distinct from sweet.
SAVORY
This texture describes a biscuit that is firm and breaks easily with a distinct snap.
crunchy
This finish involves covering the entire surface of the biscuit with a sweet, often opaque, layer.
a) Sprinkled with sugar
b) Glazed
c) Iced
d) Chocolate-dipped
iced
This common biscuit shape is with four equal sides and right angles.
square
This fine, white powder is the main structural component of most biscuits and is derived from cereal grains.
WHEAT FLOUR
This flavor is reminiscent of the rich, roasted taste of cocoa beans.
Chocolatey
This texture indicates a biscuit that is light and airy, often separating into thin layers.
a) Dense
b) Cakey
c) Flaky
d) Firm
flaky
This decoration is achieved by pressing a design or pattern directly into the surface of the dough before baking.
a) Scored
b) Embossed
c) Printed
d) Filled
embossed
This describes a biscuit that is formed by rolling dough into a log or cylinder before slicing.
rolled
These are often used as a leavening agent, reacting to create bubbles that make biscuits rise.
BAKING SODA
This flavor has a sharp, usually citrus kick, or possibly in some dairy products.
a) Mild
b) Bold
c) Sour
d) Comforting
sour
This texture means the biscuit is easy to bite into, often associated with a higher moisture content.
soft
This finish involves applying a thin, shiny, often transparent layer to the biscuit, usually sweet.
a) Candied
b) Glazed
c) Coated
d) Jam-filled
glazed
This refers to a biscuit that does not have a defined geometric shape, often shaped by hand or by the spreading of the dough.
freeform
These small, sweet, dried fruits, often purplish-brown, are frequently added to biscuits for chewiness and natural sweetness.
RAISINS
This describes a biscuit that has a deep and satisfying flavor, often indicative of high-quality ingredients.
a) Delicate
b) Earthy
c) Rich
d) Tasteless
rich
This texture suggests a biscuit with a fine, granular feel, similar to finely ground sugar.
a) Biscuity
b) Crumbly
c) Sandy
d) Tender
sandy
This describes a biscuit that has had half of its surface covered with an additional layer, such as chocolate.
half-coated
This shape is elongated with rounded ends, resembling an egg.
oval
This primary ingredient is a spice with a distinct warm, woody aroma and flavor, often used in sweet and savory baking.
Cinnamon
This flavor description suggests a subtle and pleasant taste that is not overpowering.
a) Bold
b) Spicy
c) Mild
d) Malty
mild
This texture describes a biscuit that is compact, lacking significant air pockets.
dense
This decoration involves scattering small grains of sugar over the surface of the biscuit.
Sprinkled with sugar
This shape is created by using a specific tool to separate a design from flattened dough.
Cut-out