In the present study, Rhododendron flowers were used for the preparation of biscuits to enhance the utility of this valuable flower. Dried Rhododendron petals powder was incorporated at different levels (0%, 5%, 10% and 15%) in biscuits and their sensory and physico- chemical properties were evaluated. The results revealed that, the length and thickness of biscuits decreased by increasing the proportion of Rhododendron powder in biscuits. Addition of Rhododendron powder to wheat flour significantly increased the content of moisture, ash (0.75 to 1.20 %), protein (3.06 to 4.96 %), fibre (0.07 to 0.67 %) and iron (3.90 to 4.19 mg/100g). The sensory results showed a significant decrease (7.70 to 7.10) in the overall acceptability by the addition of Rhododendron power to wheat flour but the product remained acceptable in terms of sensory acceptability up to the level 10 per cent. From the study it can be concluded that a maximum of 15% Rhododendron powder can be incorporated to prepare acceptable quality of biscuits.