The article describes the preparation of a biscuit with the replacement of wheat flour with buckwheat flour. The purpose of the general work is to enrich the composition of the biscuit product using buckwheat flour. The problem of the ability to eat properly directly concerns food producers from many countries of the world. Buckwheat flour is the basis of gluten-free production, and the improvement of confectionery production technology allows to expand the range of gluten-free food products of domestic production and makes it available to a large number of consumers. The technology of biscuit production, obtained as a result of experimental studies using raw materials from local plants, will be very important and useful for the human body. A recipe and technology for the production of semi-finished biscuit with the addition of buckwheat flour have been developed. The qualitative indicators of the developed biscuit semi-finished product are investigated. To obtain a biscuit semi-finished product, various ratios of buckwheat and wheat flour were considered. Technological parameters of biscuit production have been developed, since wheat flour, traditionally used for biscuit production, has been replaced by buckwheat flour. The influence of flour made from buckwheat on the quality of the biscuit product has been studied. The optimal amounts of the main raw materials and non-traditional types of enriched mixtures are justified, which allow improving the quality indicators of biscuit products, including organoleptic and physicochemical indicators. The issues of improving the assortment of biscuit semi-finished products are considered. In the review of biscuit semi-finished products, replacing wheat flour with non-traditional flour improves the quality of products and increases their nutritional value.