Coarse cereal biscuit with taraxacum was developed with taraxacum, millet and soybean as raw materials. The influences of taraxacum powder, millet flour, xylitol, soybean flour, taraxacum extract, alpha amylase, xylanase and protease on the quality of the biscuit were studied by single factor tests and orthogonal test. The processes of mixing, rolling and baking of the biscuits were determined. The results showed that the optimal parameters of the biscuits were: the surface baking temperature 200℃, the bottom baking temperature 180℃, baking time 6min. The optimal formula was the amount of taraxacum powder, millet flour, wheat flour, vegetable oil, xylitol, yeast, salt, soybean flour, saleratus, dandelion extract, a mixture of alpha amylase and xylanase, protease and skim milk powder were 2.5g, 30g, 50g, 10g, 20g, 1.6g, 0.5g, 0.8g, 1.6g, 3.0g, 0.02g, 0.03g, 1.5g, respectively.