Long ago it was often a problem to keep food from spoiling, especially on long journeys. One way to preserve flat loaves of bread was to bake them a second time in order to dry them out. In early French, this bread was called pain bescuit or “bread twice-cooked.” Later the term was shortened to bescuit. The idea of being “twice–cooked” was lost as the term was used for any crisp flat bread or for bread made with baking soda or baking powder instead of yeast. The word was borrowed into Middle English as bisquite, but was later spelled biscuit on the model of the French spelling.