This study was carried out to investigate the effect of adding different levels of biscuit scrap to wheat flour on chemical, physical and rheological properties of biscuit. The proximate chemical composition of biscuit samples was not significantly (p≤0.05) affected by adding biscuit scrap. There was a significant increase in fat and calories of produced biscuit compared with control. The acrylamide levels in produced biscuits decreased by increasing biscuit scraps. The highest level of acrylamide was measured in control samples (294 µg/kg dry weight), while the lowest level of acrylamide was measured in biscuit prepared with adding 50 kg biscuit scrap (197 µg/kg dry weight). Physical and rheological properties were slightly affected by adding biscuit scrap. Thickness was increased from 0.4 cm in control to 0.48 cm in biscuits prepared with adding 50 kg scrap, meaning that prepared biscuits with more scrap was crispier than control biscuits. Data showed that the water absorption significantly increased with the increase of biscuit scrap powder. Biscuit scrap powder flour had slight effect on dough properties such as elasticity and extensibility. This work paves the way for manufacturers to use biscuit scrap safely in producing biscuits.