The current study was carried out on biscuits by incorporating barley flour (10%) and buckwheat flour (10%, 20%, 30%, 40% and 50%) into wheat flour. Biscuits were evaluated for physico-chemical, functional and sensory attributes. All the blended samples exhibited high fiber, fat, ash, carbohydrate and mineral contents when compared to those prepared from 100% wheat flour. Considering the taste, flavour, texture and overall acceptability, 10% buckwheat flour incorporated biscuit (70:20:10::WF:BF:BWF) was found to be at the top among the blends. The incorporation of buckwheat flour increased the DPPH scavenging potential hence increased the functional property of blended product.