Introduction: The jaboticaba fruit (Myrciaria jaboticaba) has dark skin with concentrated phenolics compounds, especially anthocyanins. During the industrial processing of jaboticaba juice, the peel is discarded. From the dehydration and grinding of this agro-industrial residue, it can be produced the jaboticaba peel flour (JPF), with high levels of anthocyanins and dietary fiber. The sequilho biscuit is very appreciated by Brazilian consumers and is elaborated with corn starch as the main ingredient, followed by vegetable shortening, eggs, and sugar. The addition of JPF in the sequilho formulation could improve its nutritional quality but, also, it could negatively modify its sensorial characteristics. Objectives: This work aimed to explore the sensory perceptions and acceptance of the different formulations of sequilho biscuits added by JPF and to establish the best concentration of JPF for product formulation. Methodology: Biscuits with four concentrations of JPF (B1 = 0.75%, B2 = 1.5% B3 = 2.25% and B4 = 3.0%) were prepared. Sensory evaluation was conducted with 132 consumers using a focus group, a 9-point hedonic scale, a purchase intention formulary, and the CATA questionnaire. Results: The global impression for B1, B2, B3, and B4 ranged from approximately 6.5 to 7.5. The B1 and B2 biscuits did not differ (p >0.05) from each other in the purchase intention, situating between the terms "probably would buy" and "I doubt if I would buy," indicating a market potential. The addition of JPF alters the typical sensory characteristics of the sequilho biscuits. The CATA terms most used by consumers to describe the products were "melts in the mouth," "vanilla flavor," "sweet aroma," "beige," "crunchy," and "dark spots." The terms "crunchy" and "sweet aroma" positively impact the acceptance of biscuits, while the term "dark spots" negatively impacts the overall global impression. The formulations added of JPF were also associated with the terms "fruity aroma," "fruit flavor," and "jaboticaba flavor," which positively influenced the global impression. Conclusion: Based on the results obtained, it is recommended to produce sequilho biscuits with the addition of JPF up to 1.5%, meeting consumer demand for new products with good acceptance and differentiated sensory characteristics.