Bench scale baking tests for two types of biscuits,' a hard sweet (HS) and a short sweet (SS), have been used to examine the biscuit making properties of a large number of flour samples from wheats grown in four consecutive years (19%-1983). Multiple regression models for prediction of biscuit properties using a range of standard cereal laboratory tests as independent variables on results from 19W1981 harvest wheats confirmed earlier observations that such tests are of limited commercial value for biscuit flour specification. However the results of baking tests, with both types of biscuit, from single wheat varieties grown during 1981-1983 showed that flours from soft milling wheats (SMW) required less water to give biscuit doughs of standard consistency (measured instrumentally) than did flours from hard milling wheats (HMW). In addition biscuit doughs made with SMW flours gave greater oven spring, i.e. biscuits of lower bulk density, than doughs made from HMW flours. In each season the difference in the mean values of both parameters for flours milled from SMW and HMW was highly significant (P<0.001). With one exception ,the variability of the measured parameters within seasons was not significantly different between SMW and HMW. However within both SMW and HMW varieties highly significant differences (P<0.001) were observed between seasons for the mean values of both measured biscuit parameters. The effect of flour particle size on the biscuits was studied by regrinding a number of flours. With flours from both SMW and HMW reduction in particle size resulted in HS biscuits of higher density but SS biscuits of lower density.