"But what I do know is that old-fashioned "big bicuit" shredded wheat is more expensive than its "spoon-sized" brother." BeeDub

And have you noticed that the shredded biscuits nowadays are half-cooked? Used to be that the texture was firm and crunchy. Now it is smooth and soaks right up.

I grew up dipping the big loaf into hot salted water which was then immediately put in one's bowl, sugar was added and then the cold milk surrounded the hot biscuit. Quite lovely, really.