Employing pear pomace, a substantial by-product of juice production comprising up to 40% of the pear’s mass, holds promise for enhancing sustainability in the fruit industry and augmenting the nutraceutical and health-promoting potential of functional foods, such as biscuits. This study aimed to assess the physicochemical properties and sensory evaluation of biscuits with 5-25% of wheat flour replaced by pear pomace powder. The study assessed protein, ash, fat, soluble and insoluble fiber, available carbohydrates, total phenolic compounds, and antioxidant activity against DPPH˙ and ABTS˙ radicals, alongside colour and texture analyses (cutting force), and sensory evaluation using a 9-point hedonic scale. Incorporating pear pomace into wheat biscuits enhanced dietary fiber and ash content, reduced protein and available carbohydrates, and correlated with higher total phenolic content and antioxidant activity as pomace levels increased. The inclusion of pear pomace led to darker, redder, and less yellow biscuits, with a corresponding decrease in cutting force as the concentration of the fruit additive increased. During sensory analysis, biscuits with 10% wheat flour replaced by pear pomace powder scored higher in overall acceptability than those without additives, while ratings for smell, taste, colour, and texture notably decreased only at the highest additive level (25%).