In the United States, the term "dry biscuits" can refer to a variety of baked goods, depending on the context and regional preferences. Generally, Americans might use different terms to describe what could be considered dry biscuits, such as "crackers," "hardtack," or simply "biscuits" if they are referring to a drier version of the typical American biscuit.

1. Crackers: These are thin, crisp, and often savory baked goods that are typically made from flour, water, and sometimes yeast. They can be plain or flavored with various seasonings, cheeses, or herbs. Crackers are commonly eaten as a snack or used as a base for toppings like cheese or spreads.

2. Hardtack: This is a very hard, dry biscuit or cracker that was historically used as a long-lasting staple food for sailors and soldiers. It is made from flour, water, and sometimes salt, and is baked to remove all moisture, making it extremely durable and resistant to spoilage. Hardtack is not commonly consumed today but is sometimes used in historical reenactments or as a novelty item.

3. Biscuits: In the U.S., the term "biscuit" typically refers to a soft, flaky, and buttery bread product that is similar to what the British call a "scone." However, if an American biscuit is overbaked or made with less moisture, it could be described as "dry." In this context, "dry biscuits" would simply be a less moist version of the typical American biscuit.

It's important to note that the terminology can vary widely across different regions and cultures within the United States. What one person might call a "dry biscuit," another might refer to as a "cracker" or something else entirely. Additionally, the term "biscuit" in the U.S. is distinct from the British usage, where "biscuit" refers to what Americans would call a "cookie" or "cracker."

In summary, Americans might call dry biscuits "crackers," "hardtack," or simply "dry biscuits" depending on the specific type of baked good and the context in which it is being discussed.