Malnutrition is prevalent in the geriatric population, as well as age‐related decline in skeletal muscle mass. Studies indicate optimal protein‐energy intake increases the quality and length of life. However, as protein needs increase, skilled nursing facilities struggle to meet patient protein needs as appetite, amino acid metabolism, chewing, and swallowing capacity decline. Nutrient‐dense foods are essential in promoting geriatric health with an emphasis on protein supplementation. Fortification of foods is a common, cost‐effective approach to enhance nutrient status in this setting. The objective of this research was to modify a typical biscuit recipe to increase the protein and calorie content of this popular Southern food, and to compare the effects of adding two different protein sources, a whey protein modular or instant dry milk powder, on nutrient composition and sensory acceptance among adults (N=97). Three recipes were made, a typical biscuit (C), and two variations with similar grams of added protein (whey protein: V1) and (milk powder: V2). Subjects were given 3 blind‐labeled samples for sensory analysis utilizing a 5 point Likert scale for appearance, texture, flavor, and overall acceptability. Analysis of variance indicated a statistically significant effect when adding protein sources on acceptability, texture, and flavor (P<.05). Post‐hoc testing (Tukey HSD) determined that while V2 was similar to C across sensory characteristics including overall acceptance, V1 biscuits rated significantly worse in acceptance, flavor, and texture. Proximate analysis of biscuits demonstrated similar dry matter (DM) percent (70.9 (C), 73.4 (V1), 73.8 (V2)), kilocalorie/g of DM (4.67 (C), 4.81 (V1), 4.70 (V2)), ether extract (% of DM) (35.6 (C), 33.3 (V1), 33.4 (V2)), crude protein (% of DM) (12.4 (C), 18.0 (V1), 16.7 (V2)) and inorganic content (% of DM) (5.2 (C), 4.2 (V1), 5.6 (V2)). All analyses were run in duplicate with minimum 95% agreement between duplicate samples. Results indicate that the addition of instant dry milk powder to a popular biscuit recipe is a cost‐effective method of improving its nutrient composition, while maintaining acceptability. This versatile food could be utilized in a number of savory and sweet applications. Utilizing whey protein powder would not be a feasible approach due to cost and poor acceptance of the end product.