Wheat flour, mung bean flour, chickpeas flour and dried skim milk were mixed with different levels to produce biscuits (protein-rich). Chemical composition, food energy, essential amino acids comparing to FAO/WHO reference patterns, protein efficiency ratio and biological value were evaluated. Organoleptic evaluation was done for all biscuit samples. It was noted that the highest amounts of protein was found in dried skim milk supplementation followed by mung bean and chickpeas flours (35.7, 31.7 and 21.83 g./100g.) respectively as compared with wheat flour (21.8g./100g.). As a result of adding dried skim milk, mung bean flour and chickpeas flour gave the higher protein value (108.92, 110.81, 115.96, 116.30, 119.82 and 123.60%) of samples No. 1, 3, 5, 2, 6, and 4, respectively comparing with control sample. On the other hand, the composition of the biscuits provided a good caloric values i.e. 396.70 to 399.10 K.cal /l00g.sample for the 3 and 4 treatments as a results of adding chickpeas flour 5 and 10% with dried skim milk 5%, respectively. It could be noticed that the concentration level of essential amino acids of fortified biscuit samples were increased and the percentage of total essential amino acids were raised (103.82 to 116.29%) as compared with control. The lowest level of covered the daily requirements of total essential amino acids was in control sample (76.90%) and increased to (89.44%) in sample No. 4 which contained (10% of mung bean flour and 5% of dried skim milk), also 112 g. from this sample covered the daily requirements of total essential amino acids. On the other hand, adding mung bean flour, chickpeas flour and dried skim milk, protein efficiency ratio and biological value were improved up to (111.20% and 104.22%) respectively. Evaluation of organoleptic test clearly indicated that a significant increase of taste, crispiness, color and acceptable of biscuit samples especially in 4 and 5 treatments (10% mung bean and 10% chickpeas flours. Finally, results indicated that addition of mung bean flour and chickpeas flour at different levels were optimal for preparation of biscuits.