Investigation was carried out to assess the effect of incorporation of soy flour (full fat and defatted) on physical, nutritional and sensory properties of biscuits. The biscuits were prepared by replacing wheat flour with full fat soy flour (FFSF) and defatted soy flour (DSF) in the ratios 100:00, 90: 10, 85:15, 80:20, 75:25 by using standard biscuit recipe and evaluated for their quality. Thicknes and spread ratio of soy fortified biscuits was decreased with the increasing level of soy flour. Moisture content of biscuit varied from 2.35 to 4.62 per cent and protein content increased (5.35 to 17.37 %) with the incorporation of soy flour. Fat, ash, crude fibre and carbohydrate contents were found to be in the rage of 18.05 to 29.44, 0.78 to 1.88, 0.137 to 0.612 and 52.42 to 74.06 per cent, respectively. Amongst all the biscuit samples, sensory score recorded was highest (7.55) for biscuits prepared using 10 per cent FFSF and followed by biscuits prepared using 10 % DSF (7.42). The findings in this investigation confirm the possibilities of enrichment of protein, crude fibre and ash in preparation of biscuits by blending with soy flour.