The objective of this study was to investigate using bee pollen (BP) 2.5, 5, 7.5, and 10% as a functional ingredient in biscuits. At zero time and after eighteen days, the physicochemical and sensory properties of enriched biscuits were evaluated in terms of total phenolic content (TPC), total flavonoid content (TFC), and β-carotene. The addition of pollen decreased the L value with increasing in biscuits. The enriched BP10% biscuit had a TPC content of 21.15±0.10 mg/100 g, 182.38±1.92 mg/100 g as TFC, and 9.73±0.11 mg/100 g as β-carotene. Furthermore, the biscuits made with the inclusion of BP were accepted in terms of their sensory qualities. The highest hardness and crispness loss occurred during the first twenty days of storage. There were no pathogenic bacteria or fungal growths in our products. Depending on the obtained data, it is possible to conclude that bee pollen is a component that can increase quality standards while also boosting the functional elements of biscuits.