The objective of this study was to investigate the effects of wheat flour substitution with amaranth powder. amaranth (Amaranthus viridis L.) leaves were dried in a cabinet tray dryer at 55 °C for 3 h and ground to pass through 60 μm mesh to obtain amaranth powder. The chemical properties of amaranth powder have been studied. The percentages of protein, fat, fiber, ash, and moisture as 25.64, 5.14, 7.80, 19.59, and 3.80 respectively. Amaranth powder was added into biscuits at different levels including 0 (control), 3, 6, 9 and 12 % (w/w) to replace wheat flour. Sensory evaluation in terms of 9 – point hedonic scale were carried out. Quality characteristic, including textural properties, color, moisture content water activity and chemical composition were evaluated. The results showed that 6 % supplementation of amaranth powder was more overall acceptability (p≤0.05) when compared to the control. The hardness of the developed biscuits was 2178 g. A color value of L* and a* were decreased and b* was increased as the addition level of amaranth powder. The content of moisture of the product was 3.06. The water activity (a_w) was 0.32. The chemical compositions of carbohydrate, protein, fat, fiber and ash was 62, 7.76, 23.26, 1.36 and 5.62 percent, and would yield energy of 488.38 Kcal per 100 g, respectively.