Abstract: In order to make full use of soya bean dregs and adapt to people′s nutritional and health needs, soya bean dregs fermented with Aspergillus oryzae were made into dried soya bean dregs biscuits rich in dietary fibre. A one-way test was conducted to investigate the effects of soya bean dregs, shortening, sugar and skimmed milk on the organoleptic properties of soya bean dregs biscuits, based on which a response surface analysis was performed to optimize the formulation of soya bean dregs biscuits. The results showed that the optimal formula（expressed as baking percentage） for fermented soya bean dregs biscuits was 31% soya bean dregs, 41% shortening, 36% skimmed milk and 21% sugar. The dried soya bean dregs biscuits produced according to this formula were golden in colour, moderately crispy, suitably sweet, with a hardness of 33.75 N, cohesion of 0.25 Ratio, elasticity of 0.45 mm and chewiness of 3.74 Jm, which were close to the objective data of the best-selling biscuits in the market, and had a good market potential. Each physical and chemical indicators in line with national standards, fermented soya bean dregs biscuit moisture content of 3.60%, ash content of 1.30%, moisture activity of 0.73, crude fat content of 26.00 g·（100 g）^-1, crude protein content of 10.63 g·（100 g）^-1, and dietary fibre content of 6.24 g·（100 g）^-1.