On balance, Biscuits are more like breads than cakes

[1]Biscuits today can be savoury or sweet, but most are small at around 5 cm (2.0 in) in diameter, and flat.

[2]Cake is a form of sweet food made from flour, sugar, and other ingredients,

[3]Bread can be served at many temperatures; once baked, it can subsequently be toasted. It is most commonly eaten with the hands, either by itself or as a carrier for other foods. Bread can be spread with butter, dipped into liquids such as gravy, olive oil, or soup; it can be topped with various sweet and savory spreads, or used to make sandwiches containing meats, cheeses, vegetables, and condiments.

[2]Some recipes explicitly specify or permit all-purpose flour, notably where a firmer or denser cake texture is desired.

[1]In most countries biscuits are typically hard, flat and unleavened.

[3]Bread crust is formed from surface dough during the cooking process. It is hardened and browned through the Maillard reaction using the sugars and amino acids due to the intense heat at the bread surface. The crust of most breads is harder, and more complexly and intensely flavored, than the rest.

[3]Bread is a staple food prepared from a dough of flour (usually wheat) and water.

[1]Hard biscuits soften as they age. To solve this problem, early bakers attempted to create the hardest biscuit possible. Because it is so hard and dry, if properly stored and transported, navies' hardtack will survive rough handling and high temperature. Baked hard, it can be kept without spoiling for years as long as it is kept dry. For long voyages, hardtack was baked four times, rather than the more common two.[10] To soften hardtack for eating, it was often dunked in brine, coffee, or some other liquid or cooked into a skillet meal.

[2]Cake is a form of sweet food made from flour, sugar, and other ingredients, that is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate, and that share features with other desserts such as pastries, meringues, custards, and pies.

• I have listed many ways that biscuits are similar to breads whereas they aren't to cakes.
  
• There are some breads called biscuits, but no proper cake is actually called biscuit.
  
• Cakes are sweet, but biscuits and breads can also be savory.
  
• Cakes are usually softer, but biscuits and breads can be firm and hard.
  
• Cakes are usually desserts, but biscuits and breads are both meant to be staple foods.
  

Firstly there is a type of biscuit that genuinely is like bread, however since your wikipedia was more the other kind this is open to 'debate' indeed.

To be fair, removing a bit of water from what I can search as the "bread cake", then I think it is a biscuit the most than for either ends of the spectrum. Proving so gets no points.
Also, this is based on personal feelings. I do not intend on using the "American bread-like biscuit" as a point amounting to much. In fact, that is one kind out of thousands of maybe even thousands of possible biscuits so only one kind does not shift the balance towards the entire collectivity of biscuits towards the bread side.

British: A small baked unleavened cake, typically crisp, flat, and sweet. ‘a chocolate biscuit’
North American: A small, soft round cake like a scone.

A biscuit is a flour-based baked food product. In most countries biscuits are typically hard, flat and unleavened. They are usually sweet and may be made with sugar, chocolate, icing, jam, ginger or cinnamon. They can also be savoury and similar to crackers. Types of biscuit include sandwich biscuits, digestive biscuits, ginger biscuits, shortbread biscuits, chocolate chip cookies, chocolate-coated marshmallow treats, Anzac biscuits, biscotti and speculaas. In most of North America, nearly all hard sweet biscuits are called "cookies", while the term "biscuit" refers to a soft, leavened quick bread similar to a scone; see biscuit (bread).