Supplementation of wheat flour with some dried nutritional wastes (lettuce leaves and peanut hulls at the levels of 5, 7.5 and 10 % to produce biscuits was investigated. The effect of supplementation on the rheological properties of wheat dough, baking quality1 nutritive value and organoleptic properties of biscuits were studied. Results indicated that, the dough weakening decreased by addition of nutritional wastes at all used levels. Addition of nutritional wastes to wheat flour also enhanced the baking quality of biscuits. On the other hand, the quality of protein in biscuits was improved by supplementation with nutritional wastes, since the lysine content in supplemented biscuits was higher than the unsupplemented one. Moreover, mineral content was higher in nutritional wastes samples than in wheat flour, hence, biscuits supplemented with nutritional wastes were favorable than standard ones probably due to higher amounts of important minerals contained. The organoleptic evaluation showed no significant differences between standard biscuits and those supplemented with S Vo nutritional wastes. Therefore, ¡t might be recommended that wheat flour could be supplemented with at the level of S% dried lettuce leaves and 10% of dried peanut hulls for making biscuits.