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In India rusk (often called toast biscuit) is a traditional dried bread or cake. It is also known as papay, rattan, khasta (Hindi: खस्ता), russ or cake rusk in Hindi-Urdu, and Punjabi or porai பொறை in Tamil or kathi biskut in Bengali. It is usually eaten dipped in milk tea which softens the rusk.
In the United States, a biscuit is a variety of baked bread with a firm, dry exterior and a soft, crumbly interior. In Canada it sometimes also refers to this or a traditional European biscuit. It is made with baking powder as a leavening agent rather than yeast, and at times is called a baking powder biscuit to differentiate it from other ...
A biscuit, in many English-speaking countries, including Britain, Ireland, Australia, New Zealand, India, and South Africa but not Canada or the US, is a flour-based baked and shaped food item. Biscuits are typically hard, flat, and unleavened. They are usually sweet and may be made with sugar, chocolate, icing, jam, ginger, or cinnamon.
French Toast Sticks topped with powdered sugar and served with a side of syrup make up this sugar-packed order. At over 100 grams of carb, this option also provides a day's worth of sugar, too.
In Britain, for example, there's actually something called a toast sandwich, which is just buttered toast between two slices of bread. Thankfully, the Dadaists didn't invent any more sandwiches ...
Cook the toast sticks in the butter on all sides until they are light brown. 6. Serve with syrup and powdered sugar. This recipe is owned by Andrew Gruel and was shared with Fox News Digital. It ...
Biscuit: Quick bread although sometimes made with yeast: United States, Canada: This refers to the North American quick bread, generally light and fluffy (similar to a scone). Elsewhere the term biscuit means a small baked product that would be called either a "cookie" or a "cracker" in the United States and most of English-speaking Canada ...
The following is a list of twice-baked foods.Twice-baked foods are foods that are baked twice in their preparation. Baking is a food cooking method using prolonged dry heat acting by convection, and not by thermal radiation, normally in an oven, but also in hot ashes, or on hot stones. [1]