A comparative study was done to determine the suitability of eight new wheat varieties i.e. Shafaq-06, Sehar-06, Fareed-06, Lasani-08, Faisalabad-08, Mairaj-08, Chakwal-50 and NARC-09 for biscuit preparation during 2009 to 2011. Wheat varieties were subjected to physicochemical, rheological, minerals (copper, manganese, iron, zinc, magnesium) analyses, Biscuits were prepared from wheat flour and evaluated for physicochemical and sensory parameters. It was observed that Mairaj-08 had the highest protein (10.67%), ash (0.56%), water absorption (58.15%) and lowest thousand kernel weight (38.10 g), particle size index ( 20.67%), nitrogen free extract (64.37%), tolerance index (39.67BU) and softening of dough (43.67BU), whereas Lasani-08 had the maximum test weight (81.70 kg/hl), thousand kernel weight (43.00g), fiber(0.30%), iron (19.31 mg per kg) , tolerance index (106.67BU), biscuit fat (25.14%), biscuit fiber (0.21%) and minimum protein (9.21%), manganese (5.33mg per kg), zinc (6.35mg per kg), magnesium (344mg per kg), water absorption (54.96%) and biscuit protein (5.95%). All wheat varieties were of good quality and suitable for biscuit preparation. On the basis of sensory scores, biscuits prepared from Faisalabad-08 were ranked highest and more acceptable than others.