The effect of different leavening agents namely ammonium hydrogencarbonate (NH₄HCO₃) sodium hydrogen- carbonate (NaHCO₃)_,  baking powder  (B.p) with the concentration of 2 and 3g. /100 gm. flour and different types of sugar namely, sucrose, glucose and blackstrap molasses on acrylamide content was studied . Biscuit samples prepared with NH₄HCO₃ 2 and 3 g. / 100 g. flour increased the content of acrylamide from 250 to 2390 µg/kg  in compare with other added baking agents. The use of baking powder as a leavening agents was a limiting factor for acrylamide content followed by NaHCO₃ . Results also, indicated that the content of acrylamide was decreased in prepared biscuits formulae by replacing reducing sugar namely glucose with sucrose with adding small amount of baking powder (2 and 3 gm) . All prepared biscuit samples with blackstrap molasses had higher content of acrylamide which  were 511 and 2390 µg/kg and exhibited the low score in sensorial properties especially in colour ,taste and crispness in compare with other biscuit formulas under the same baking conditions  . All prepared biscuit samples with different types of sugar and baking agents were in the permissible level of acrylamide  per day for adults body weight 70 kg according to (FAO/WHO, 2005) which ranged from 21to140 µg/100 g/ day , and Sweden Health Organization which estimated the daily intake( 35 µg/ kg for body weight 70 kg /day ) except biscuits formula contained 3g NaHCO₃ or 3g.  NH₄HCO₃ with black strap molasses. So, it could be recommended that  use of sucrose and disaccharides in hard  biscuits preparation reduced the content of acrylamide , while .addition of 3 gm . of NH₄HCO₃ or 3g NaHCO₃  to hard  biscuits prepared with blackstrap molasses is not preferable