Abstract: To develop a biscuit product with high dietary fiber content and improve the comprehensive utilization rate of bamboo shoots, Chimonobambusa quadrangularis shoot powder (CQSP) was added to biscuits. Inspected by the effect of CQSP addition, butter addition, sugar addition, baking temperature and baking time on the quality of biscuits, using chroma value, texture properties and sensory evaluation as the index, studied by single factor experiment to optimize the Chimonobambusa quadrangularis shoot biscuits craft formula. The results showed that with the increase of CQSP addition, the a^* and b ^* of biscuits increased. The L^* did not change significantly when the content of CQSP was added from 0% to 3%, the brightness of biscuits decreased significantly (P>0.05) when the content of CQSP was added from 4% to 5%, and the hardness, crispness and chewiness of biscuits increased gradually. The hardness, crispness and chewiness of the biscuits decreased with the increase of butter content. The biscuit quality was better, when the content of butter added was 24%. The hardness of the biscuit increased with the increase of sugar content. When the sugar content was 13%~15%, the biscuit hardness was the best. The L^* of biscuits gradually decreases with the increase of baking temperature. When the baking temperature was 160~180 ℃, the biscuits become dark obviously. With the increase of baking time, the a^* and b ^* of biscuits increased, the L^* gradually decreased, and the hardness, crispness and chewiness of biscuits increased gradually. After single factor optimization, the best formula of CQSP crisp biscuit was CQSP 3%, butter 24%, sugar 13%, baking at 150 ℃ for 25 minutes. Under the technological conditions, the L^* of was 71.1, the a^* was 2.05, the b^* was 27.43, the hardness was 2466.16 g, the crispness was 2050.02 g, the chewiness was 541.29, the sensory score could reach 83.1. The results can provide a theoretical reference for high value utilization of by-products of bamboo shoot processing.