The present investigation has been focused to determine the physicochemical properties of the biscuits substituted with millets like foxtail and ragi flour followed by the pigmented rice flours like black and red rice. The prepared biscuit samples were executed to analyze the physical properties like diameter, thickness, spread ratio and baking loss. Among the treated samples T4 exhibited the better sensory characteristic of 8 with a highest fibre content of 2.61±0.09% followed by 22.07±0.79% protein and a carbohydrate of 42.30±1.52% with a hardness value of 132.06±4.76 N respectively. The microstructure of all the samples showed the uniform change in the colour and better mixing properties. Hence the studies concluded that development of biscuits by the incorporation of millet flour and pigmented rice flours not only improves the organoleptic properties but also enhance the nutrient availability to combat lifestyle diseases and disorders.