This study was aimed at producing quality biscuit using composite flour blends from cheap and underutilized crops like sorghum, soybean and finger millet. Sprouted sorghum flour in the amounts of 80%, 70%, 60%, 50%, 40% with 10%, 20%, 30%, 40%, 50% of soybean flour and 10% constant amount of finger millet flour were added to prepare 100% composite flour. Biscuits prepared from 100% of wheat flour were used as control treatment. Treatments of composite flour vz: T1 - 100% wheat, T2 - 80% Sprouted Sorghum + 10% Soybean + 10% Finger millet, T3-70% Sprouted Sorghum + 20% Soybean + 10% Finger millet, T4 - 60% Sprouted Sorghum + 30% Soybean + 10% Finger millet,T5 - 50%. Sprouted Sorghum + 40% Soybean + 10% Finger millet, T6 -40% Sprouted Sorghum + 50% Soybean + 10% Finger millet were subjected to analysis of nutritional, organoleptic, microbial qualities and physical properties. Analyses were carried out for three replicates. Total plate count was done for the fresh and stored samples to find out microbial quality. The nutritional analysis of the biscuits revealed that protein, ash, fiber, fat and total sugar were increased from 10.53-14.35, 1.41-2.16, 1.27-3.93, 17.90-24.77 and 28.56-31.37 respectively while moisture content was decreased from 3.78-3.27 when increasing the soybean flour 10%-50% in the biscuits mixtures. The physical properties of biscuits revealed that there were significant differences between the treatments of biscuits (at 5% level of significance) when the level of soybean increased. According to Turkey`s test, the mean scores for all assessed organoleptic characters varied significantly (p < 0.05) in biscuits. No harmful micro-organisms were observed in the biscuits. Based on the nutritional and organoleptic  qualities of biscuits, most preferred treatments of nutritionally enriched biscuit samples such as T3-70% Sprouted Sorghum + 20% Soybean + 10% Finger millet, T4 - 60% Sprouted Sorghum + 30% Soybean + 10% Finger millet,T5 - 50% Sprouted Sorghum + 40% Soybean + 10% Finger millet