A small biscuit or a cracker, often used in culinary or baking contexts; a diminutive form of biscuit.
From French 'bisquette,' a diminutive of 'bisque' (twice-baked), using the '-ette' suffix meaning small or diminished. The form reflects 18th-19th century French culinary terminology.
Bisquette is basically French's way of saying 'tiny biscuit' with a cute suffix—but it's so specialized that most English speakers have never heard it, and even modern French cooks rarely use the term, making it a culinary fossil.
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