This is a type of roasted malt, but is roasted to a very light degree at around 25-30° Lovibond. Roasting temp is around 175°C, which puts it somewhere between a high-kilned malt like Munich malt, and a roasted malt like pale chocolate, which might give you some idea of its characteristics and usage.
It is a Belgian malt, so it can be used in a number of Belgian ales, as well as most English and American ales. The flavor may be a bit strong for most lagers, but light-colored or dark ales of almost any nature can make a home for biscuit malt. You can pair it with dark roasted malts for some depth of flavor, or in something like a pale ale to add some toasty, bready character without adding color. Biscuit malt is aptly named for the biscuity flavor it imparts. It’s also sometimes described as a “saltine cracker” flavor (which I think is more fitting than “biscuity”). After crystal malt, this is probably one of the most commonly used specialty malts.
