Biscocho, also spelled biskotso (from Spanish: bizcocho), refers to various types of Filipino twice-baked breads, usually coated with butter and sugar, or garlic in some cases.

[2] It is also historically known as pan de caña (literally "[sugar]cane bread").

The original Spanish bizcocho refers to a type of sponge cake known as broas in the Philippines.

There are multiple claims of people who "invented" the biscocho in the Philippines, usually varying depending on the region.

A common characteristic of biscocho is that they are typically stale bread that are baked a second time.

They are pieces of stale bread with a small amount of sugar (and no butter) that is then baked to achieve a crunchy texture.

It refers to plain thinly sliced bread (without butter or sugar) that is baked to a crunchy texture.