The aim of this investigation was to study the antioxidant potential of carrot, grape leaves and turmeric powder extracts and its application as natural antioxidants compared with synthetic antioxidants in biscuits processing. Physicochemical properties of biscuit samples were evaluated during processing and storage. Biscuits prepared with grape leaves extract (GLE), carrot extract (CE), and turmeric powder extract (TPE) were well acceptable. Among the antioxidants used, TPE was found to retain only 11.23% activity wherein GLE had retained 51% activity after baking, which was comparable to butylated hydroxyanisole (BHA) and better than tert-butylhydroquinone (TBHQ). Based on the result of retention of antioxidant activity during baking and storage, GLE, CE and TPE  were found to be suitable for biscuit baking as natural antioxidants wherein the results were comparable with BHA.