Can You Cook Can Biscuits in an Air Fryer Discover How

Yes, you can cook canned biscuits in an air fryer for a quick, crispy, and fluffy result! Simply preheat the air fryer, arrange the biscuits in a single layer, and cook at 320°F (160°C) for 5–8 minutes—no thawing required. This method delivers golden-brown perfection faster than an oven, with minimal cleanup.

Key Takeaways

• Yes, you can: Cook canned biscuits in an air fryer for faster, crispier results.
• Preheat first: Always preheat the air fryer for even baking and golden tops.
• Space them out: Leave room between biscuits to prevent sticking and ensure airflow.
• Adjust time: Cook 6–9 minutes at 320°F, checking halfway to avoid over-browning.
• No oil needed: The biscuits cook perfectly without added oil or spray.

Can You Cook Can Biscuits in an Air Fryer? Discover How

Imagine this: it’s a lazy Sunday morning. You’ve just woken up, the coffee is brewing, and your stomach is growling for something warm, flaky, and delicious. You reach for that trusty tube of canned biscuits—your go-to comfort food. But instead of preheating the oven (which takes forever) or dirtying a skillet, you glance at your air fryer sitting on the counter, silently begging to be used. That’s when it hits you: *Can you cook can biscuits in an air fryer?*

The answer is a resounding yes—and it might just be the fastest, easiest, and most satisfying way to enjoy those golden-brown, buttery biscuits. As someone who’s tested this method more times than I can count (and ruined a few batches along the way), I can tell you: air-fried canned biscuits are a game-changer. They cook faster, crisp up beautifully, and require almost zero cleanup. But like any kitchen hack, there’s a right way and a wrong way to do it. In this post, I’ll walk you through everything you need to know—from prep to plating—so you can skip the trial and error and go straight to flaky, golden perfection.

Why Air Fryer Can Biscuits Work (And Why You Should Try It)

Let’s get one thing straight: air fryers aren’t just for frozen fries or reheating leftovers. They’re convection ovens in disguise, circulating hot air at high speeds to cook food quickly and evenly. This makes them perfect for something like canned biscuits, which rely on even heat and a crisp exterior. But why should you ditch the oven or stovetop for your air fryer?

Speed and Convenience

Oven baking canned biscuits typically takes 12–15 minutes at 425°F. With an air fryer, you’re looking at **8–10 minutes** at 350°F. That’s 30–40% faster—without sacrificing quality. No preheating required (though I’ll cover that later), and you can pop in a batch while your coffee finishes brewing.

Even Browning and Crispiness

One of the biggest complaints with oven-baked biscuits? Uneven browning. The tops might be golden, but the bottoms are pale and soggy. Air fryers solve this. The 360-degree airflow crisps every side evenly. I’ve had biscuits with a delicate crust and a soft, pillowy interior—something I rarely achieved with my oven.

Less Cleanup

No greasy skillets, no parchment paper, no baking sheets to scrub. Most air fryer baskets are nonstick and dishwasher-safe. Just wipe down the basket with a damp cloth, and you’re done. For someone who hates kitchen cleanup (hi, it’s me), this is a win.

Energy Efficiency

Air fryers use less energy than full-sized ovens. They heat up faster and don’t require you to heat an entire appliance. If you’re cooking for one or two, this is a no-brainer.

Real talk: The first time I tried this, I was skeptical. I thought, “How different can it really be?” Spoiler: it was way better. The biscuits puffed up more, had a better crust, and tasted fresher. Now, I rarely reach for the oven unless I’m baking a dozen at once.

Step-by-Step Guide to Cooking Can Biscuits in an Air Fryer

Ready to give it a try? Here’s my foolproof method, tested across different air fryer models (Ninja, Instant Vortex, Cosori, and more) and biscuit brands (Pillsbury, Great Value, etc.).

Step 1: Prep Your Air Fryer Basket

Lightly grease the basket with nonstick spray, oil, or butter. This prevents sticking and helps the biscuits brown evenly. You can also line the basket with parchment paper with holes poked for airflow (I prefer this—it’s foolproof).

• Pro tip: If using parchment, make sure it doesn’t cover the heating element. Trim it to fit the basket’s edges.
• Oil hack: Brush melted butter on the basket for extra flavor. Just don’t overdo it—too much oil can cause smoking.

Step 2: Separate and Arrange the Biscuits

Pop open the can (and enjoy that iconic pop sound). Separate each biscuit and place them in the basket, leaving at least 1–2 inches of space between them. This ensures hot air can circulate and cook them evenly.

• Size matters: Most air fryer baskets fit 4–6 biscuits. If yours is smaller, cook in batches. Overcrowding = soggy biscuits.
• Flatten slightly: Press each biscuit down to about 1 inch thick. This helps them cook faster and rise more evenly.

Step 3: Set Temperature and Time

Set your air fryer to **350°F**. Cook for **8–10 minutes**, flipping the biscuits halfway through (more on this below). The exact time depends on your air fryer’s size and power, so keep an eye on them.

• Why 350°F? Lower than the oven’s 425°F, but the air fryer’s convection effect makes up for it. Higher temps can burn the outside before the inside is done.
• Flip for evenness: At the 4–5 minute mark, use tongs or a fork to flip each biscuit. This ensures the bottoms don’t steam and get soggy.

Step 4: Check for Doneness

Biscuits are done when they’re golden brown on all sides and feel firm to the touch. If you’re unsure, insert a toothpick—it should come out clean. Undercooked biscuits will be pale and doughy; overcooked ones will be dry.

• Visual cue: Look for a “halo” of browning around the edges. That’s when you know they’re ready.
• Size adjustment: Jumbo biscuits may need 1–2 extra minutes. Mini biscuits cook faster (6–7 minutes).

Step 5: Serve Immediately

Air fryer biscuits are best eaten fresh. They lose crispness quickly. Serve with butter, jam, honey, or your favorite gravy. For a twist, try brushing them with garlic butter or sprinkling with cinnamon sugar.

My personal favorite: I split a biscuit, toast it in the air fryer for 1 minute, then stuff it with scrambled eggs and cheese. Breakfast sandwich, upgraded.

Common Mistakes to Avoid (And How to Fix Them)

Even with a great method, things can go wrong. Here are the most common pitfalls—and how to dodge them.

Overcrowding the Basket

This is the #1 mistake. When biscuits are too close, steam builds up, and they cook unevenly. You’ll end up with pale, doughy centers and crispy outsides. Solution: Cook in batches. If your air fryer holds 4 biscuits, don’t try to squeeze in 6.

Skipping the Flip

Air fryers cook the top faster than the bottom. If you don’t flip, the top might burn while the bottom is still raw. Solution: Set a timer for halfway through. Flip gently with tongs to avoid breaking the biscuits.

Using the Wrong Temperature

Too high (400°F+), and the biscuits burn. Too low (300°F), and they’ll be dry and dense. Solution: Stick to 350°F. If your air fryer runs hot (check the manual), reduce to 340°F.

Not Prepping the Basket

Even nonstick baskets can cause sticking if you skip greasing. I once had a biscuit fuse to the basket—disaster. Solution: Use oil, butter, or parchment paper. If a biscuit sticks, let it cool for 1–2 minutes; it’ll release easily.

Ignoring Air Fryer Size

Not all air fryers are created equal. A 5-quart basket fits 6 biscuits; a 3-quart holds 4. Solution: Measure your basket or check the manual. When in doubt, underfill.

Overcooking

Biscuits go from perfect to dry in 30 seconds. Solution: Start checking at 7 minutes. If they’re golden, they’re done—even if the timer says 8 minutes.

Anecdote: My first batch was a mess. I didn’t flip, overcrowded the basket, and set it to 375°F. The result? Two biscuits stuck together, one burnt, and three undercooked. Lesson learned: follow the steps, and you’ll avoid my rookie errors.

Flavor Hacks: How to Upgrade Your Air Fryer Biscuits

Canned biscuits are a blank canvas. Here are easy ways to transform them from basic to bonkers delicious.

Add Toppings Before Cooking

• Cheese: Sprinkle shredded cheddar, Parmesan, or pepper jack on top before air frying. Melts into a golden crust.
• Herbs: Toss in dried rosemary, thyme, or oregano. For fresh herbs, add after cooking (they burn easily).
• Spices: Cinnamon sugar for sweet biscuits, garlic powder for savory.

Brush with Butter After Cooking

While biscuits are hot, brush them with melted butter, garlic butter, or honey. The heat makes the flavors soak in. I love a mix of butter + honey + pinch of cinnamon—like a biscuit donut.

Stuff Them

Split a biscuit and fill it with:

• Scrambled eggs + cheese
• Ham + cheddar
• Peanut butter + banana
• Marinara + mozzarella (mini calzones!)

Pro tip: Toast the split biscuit for 1 minute before filling to prevent sogginess.

Make Cinnamon Rolls

Flatten a biscuit, spread with butter, sprinkle with cinnamon sugar, roll up, and air fry at 350°F for 8 minutes. Drizzle with powdered sugar glaze. Instant dessert.

Turn Them into Garlic Knots

Cut biscuits into strips, tie into knots, air fry, then toss in garlic butter and Parmesan. Serve with marinara.

My favorite hack: I brush biscuits with browned butter (melt butter until it smells nutty, then cool slightly) before air frying. It adds a rich, toasty flavor that’s chef’s kiss.

Air Fryer vs. Oven: A Side-by-Side Comparison

Let’s settle the debate: is the air fryer truly better than the oven for canned biscuits? Here’s a data-driven breakdown.

Factor	Air Fryer	Oven
Cook Time	8–10 minutes	12–15 minutes
Preheat Time	0–2 minutes (optional)	10–15 minutes
Energy Use	Low (small appliance)	High (large appliance)
Browning	Even, crispy exterior	Uneven; bottoms often soggy
Cleanup	Minimal (wipe basket)	Moderate (baking sheet, oil)
Batch Size	4–6 biscuits (small baskets)	Unlimited (full sheet tray)
Texture	Flaky, light, airy	Denser, sometimes dry

Key takeaways:

• The air fryer wins on speed, energy efficiency, and crispiness.
• The oven wins on batch size (great for parties or freezing leftovers).
• For texture and flavor, air fryer biscuits are consistently superior.

Personal verdict: I use the air fryer 90% of the time. The oven is reserved for big batches or when I’m cooking other dishes simultaneously.

Troubleshooting: What to Do If Your Biscuits Fail

Even with the best intentions, things go sideways. Here’s how to rescue (or at least learn from) common failures.

Biscuits Are Pale and Doughy

• Cause: Undercooked or overcrowded.
• Fix: Air fry 1–2 more minutes. If the basket was crowded, cook in smaller batches next time.

Biscuits Are Burnt on the Outside

• Cause: Temperature too high or not flipping.
• Fix: Reduce temp to 340°F. Flip at the halfway mark. If burnt, scrape off the charred bits—the inside might still be good.

Biscuits Stick to the Basket

• Cause: Not greased properly or cooked too long.
• Fix: Let biscuits cool for 1–2 minutes; they’ll release easily. Next time, use parchment or more oil.

Biscuits Don’t Rise

• Cause: Old biscuits or flattened too much.
• Fix: Use fresh biscuits. Don’t press them thinner than 1 inch. If they’re flat, they’ll still taste good—just not “fluffy.”

Uneven Cooking (One Side Done, One Side Raw)

• Cause: Didn’t flip or air fryer runs hot.
• Fix: Flip at 4–5 minutes. If your air fryer runs hot, reduce temp by 10°F.

Silver lining: Failed biscuits are still edible. Turn them into bread pudding, croutons, or crumble them over a casserole.

So, can you cook can biscuits in an air fryer? Absolutely—and you should. It’s faster, easier, and produces biscuits that are crispier and flakier than oven-baked ones. Whether you’re whipping up a quick breakfast, a snack, or a last-minute side dish, the air fryer delivers consistent results with minimal effort.

Remember: prep the basket, don’t overcrowd, flip halfway, and keep an eye on the time. Once you master the basics, experiment with flavors—cheese, herbs, cinnamon, or even stuffed fillings. The possibilities are endless. And if something goes wrong? Don’t stress. Even my failed batches were salvageable (and delicious).

The next time you reach for that tube of biscuits, skip the oven. Let your air fryer do the work. You’ll save time, energy, and cleanup—and end up with biscuits that taste like they came from a bakery. Now, if you’ll excuse me, I’ve got a batch of garlic butter biscuits calling my name. Happy air frying!

Frequently Asked Questions

Can you cook canned biscuits in an air fryer?

Yes, you can cook canned biscuits in an air fryer! The air fryer provides even heat circulation, resulting in golden, flaky biscuits in less time than traditional baking.

How long do you air fry canned biscuits?

Most canned biscuits take 6–9 minutes at 330°F (165°C) in an air fryer. Flip them halfway through for even browning and check for a puffed, golden exterior.

Do you need to adjust the temperature when cooking canned biscuits in an air fryer?

Yes, lower the temperature by 25°F compared to oven instructions (usually 330°F). This prevents burning while ensuring the inside cooks thoroughly. Always monitor during the first batch.

Can you cook canned biscuits in an air fryer without oil?

Absolutely! Canned biscuits contain enough fat to cook well without added oil. For a crispier crust, lightly spray with oil, but it’s optional.

Why are my canned biscuits in the air fryer turning out dry?

Overcooking is the main cause. Stick to the recommended time and check early. Also, avoid overcrowding—leave space between biscuits for proper air circulation.

Can you reheat leftover canned biscuits in an air fryer?

Yes! Reheat at 300°F (150°C) for 2–3 minutes to restore crispness. The air fryer prevents sogginess better than a microwave.