The formula for SSR-IDF biscuits was optimized using low-gluten flour, soy sauce residue insoluble dietary fiber (SSR-IDF), maltitol, and butter as the main raw materials, employing the single-factor and response surface methods. Upon addition of 96 wt.% low-gluten flour, 4 wt.% SSR-IDF, 35.89 wt.% water, 35 wt.% maltitol, 11.39 wt.% butter, 15 wt.% egg liquid, 15 wt.% milk powder, 1 wt.% baking soda, and 0.25 wt.% salt, the sensory evaluation score of SSR-IDF biscuits reached 81.7, which was 17.55% higher than that before optimization. The results of quality analysis showed that compared with the control group, the SSRIDF biscuits exhibited lower L*, a*, and b* values along with reduced hardness, while demonstrating improved crispness. However, the results of analysis using electronic nose and electronic tongue showed no significant differences. In addition, SSR-IDF biscuits had a lower predicted glycemic index than the control. Therefore, SSR-IDF biscuits have superior quality characteristics, which can meet the public's health requirements and offer promising market prospects.