Bizcocho can appear like a bisque firing for majolica (before the glaze is applied and fired), however the surface of bizcocho usually smoothed and finished, and the paste is normally harder than majolica bisque. Although it continued to be produced and used in Spain until at least the nineteenth century, it’s occurrence in the circum-Caribbean region seems restricted to the first half of the 16th century.

This description of Bizcocho comes from the Historical Archaeology Digital Ceramic Type Collection maintained by the Florida Museum of Natural History.

Thin (2-7mm), cream or off-white color compact, chalky paste. Smoothed surface, no glaze. Molded decoration on vessel bodies and rims.