Abstract: The present study was carried out with the objective to prepare whey protein enriched biscuits by supplementing wheat flour with whey protein concentrate at different levels of substitution, to assess the nutritional quality and storage stability of the product. The product was further analysed for cost. Control and three experimental treatments were prepared with varying proportions of whey protein concentrate - 4%, 7% and 10%. Each treatment was replicated three times. Sensory evaluation of the biscuits was carried out using 9 point hedonic scale. The data obtained during the study was analysed statistically using analysis of variance and critical difference techniques. On the basis of results it was concluded that treatment T3 containing 10% WPC was best regarding sensory characteristics – colour and appearance, taste and flavour, body and texture and overall acceptability of the product. All the experimental treatments and control were also analysed chemically using AACC and AOAC procedures. Chemical analysis showed that the moisture content of the biscuits varied from 1.24 – 2.13 and the highest moisture content was found in T3 which contained highest amount of WPC, the moisture content also increased with the storage time. Estimation of protein content of sample showed high improvement in nutritional value of whey protein enriched biscuits with a maximum value of 21.86%. There was linear increase in ash content of the product from 0.30 – 1.11.