To provide a method of manufacture for biscuits having high aelatinization degree without changing taste by dissolving problems that a biscuit what is called a rich biscuit uses flour, sugar, butter or the like and the dough includes a small amount of water and the baked product has low in gelatinization degree caused to the low water content but in the case of imparting a much water to the dough produces a biscuit without a rich taste.

This method enhances the gelatinization degree of the baked biscuit by imparting water to a kneaded dough in a method such as a, steaming, b, spraying water and c, soaking in water and then baking.