Biscuit is a moderately sweet, mechanically leavened dessert dough without soda or baking powder. The biscuit should be fluffy and evenly porous and should not be flat, wet or sticky. When pressed, it springs back. Most often, biscuits are used as cake layers for cakes and rolls, as well as for pastries. The biscuit is the base around which the dessert is then built. But you can make a biscuit with less sugar, and then it can be combined with duck or pate.