The present investigation aimed to evaluate the effect of replacement wheat flour by 2.5, 5, 7.5 and 10% of dried red rose buds and petals (RBP) on the chemical composition, physical and sensory properties of biscuits and the effect of biscuits consumption on obese rats. Thirty six Albino rats were divided into six equal groups, one was kept as negative control group, while the other five groups were fed on high fat diet for month to induce obesity then one of them kept as positive control group, while the other 4 group fed on biscuits incorporated with 2.5, 5, 7.5 and 10% of RBP for 60 days by 10% of basil diet. The obtained results revealed that RBP extract contains several of phenolic and flavonoid compounds and recorded high antioxidants activity. Biscuits prepared from wheat flour containing 10% RBP had a significant hardness texture 87.73±5.7 (N) compared to control biscuits 45±1.44 (N), biscuits containing 2.5% RBP had the highest overall acceptability scores followed by 5, 7.5 and 10% but all biscuits were acceptable by panelists. Feeding rats on biscuits fortified with 7.5 and10% of RBP showed a significant reduction in triglyceride, total cholesterol, LDL-cholesterol, glucose and liver enzymes levels as well as improved of kidney functions of obese rats compared to positive control group. Also, it caused a significant (P≤0.05) decrease in malonaldehyde (MDA) content vs a significant (P≤0.05) increase in anti-oxidant enzymes activities . In conclusion, data of the present investigation recommended consumption of biscuits fortified with red RBP within the daily diets of obese patients to improve serum lipid profile and loss weight.