Food waste management and the enhancement of dietary fiber in baked products are pressing challenges in the food industry. Peanut shells and skins, often discarded as waste, are rich in fiber, phenolic compounds, and essential minerals, presenting an opportunity for sustainable food fortification. This study aimed to evaluate the potential of peanut shells and skins as fortifying agents in biscuits to enhance their dietary fiber content and antioxidant properties while maintaining acceptable sensory qualities. The study analyzed the physicochemical properties, mineral content, phenolic compounds, and sensory attributes of fortified biscuits made with varying concentrations of powdered peanut shells and skins. Chemical analysis showed peanut shells have higher moisture, ash, carbohydrate content, phenolic content, and dietary fibers while skins have total lipid and Crude Fiber. Sensory evaluation showed biscuits with 5% shell had high acceptability, but higher concentrations reduced acceptability. The study suggests that moderate use of peanut by-products, particularly 5% peanut shell, can improve biscuit nutritional content without compromising sensory quality. The study suggests that moderate use of peanut by-products, particularly 5% peanut shell, can improve biscuit nutritional content without compromising sensory quality. This study demonstrates the potential of peanut shells and skins as sustainable and nutritious additives for baked goods, specifically biscuits. By incorporating these byproducts, the study successfully enhanced the dietary fiber content and antioxidant properties of the biscuits while maintaining acceptable sensory qualities. This research contributes to addressing food waste management challenges and promoting healthier, more sustainable food options.