How to Cook Can Biscuits in an Air Fryer Perfectly Every Time

Cooking canned biscuits in an air fryer delivers golden, flaky perfection in under 10 minutes—no preheating required. Simply place the biscuits in a single layer, spray with oil, and air fry at 320°F for 6–8 minutes, flipping halfway for even browning. Say goodbye to soggy bottoms and hello to consistently crispy, fluffy results every time.

Key Takeaways

• Preheat your air fryer to 325°F for even, consistent baking every time.
• Space biscuits properly to allow airflow and prevent uneven cooking.
• Cook in batches if needed—overcrowding leads to undercooked centers.
• Check at 8 minutes to avoid over-browning; adjust time as needed.
• Use non-stick spray to keep biscuits from sticking to the basket.
• Serve immediately for the fluffiest texture and best flavor.

Why Air Fryer Can Biscuits Are a Game Changer

Let’s be real: mornings are hectic. Whether you’re rushing to get the kids ready for school, prepping for a work meeting, or just trying to enjoy a quiet cup of coffee, no one has time to fuss with a complicated breakfast. That’s where canned biscuits come in—they’re convenient, affordable, and almost effortless. But if you’ve only ever baked them in the oven, you’re missing out on a *secret weapon*: the air fryer.

I remember the first time I tried cooking can biscuits in an air fryer. I was skeptical. Would they cook evenly? Would they dry out? Would they even fit? But after one bite—crispy on the outside, soft and fluffy on the inside—I was hooked. The air fryer cuts down the cooking time, uses less energy, and gives you that golden-brown finish you usually only get from a deep fryer (without the guilt or mess). Plus, it’s perfect for small kitchens, dorm rooms, or anyone who just wants to simplify their routine.

Why the Air Fryer Is the Best Way to Cook Can Biscuits

If you’ve ever baked canned biscuits in the oven, you know they can take 12–15 minutes and still come out uneven—some edges burnt, the centers undercooked. The air fryer solves that problem with its rapid, circulating hot air. But the benefits go far beyond just faster cooking.

Speed and Efficiency

Oven baking? 12–15 minutes at 350°F. Air fryer? Just 8–10 minutes at 330°F–350°F. That’s a 30–50% time savings. And since air fryers preheat almost instantly (or not at all, in many cases), you’re saving even more time overall. I’ve used my air fryer to cook biscuits while simultaneously scrambling eggs in a pan—something I could never do with the oven.

Even Browning and Crispiness

The convection fan in an air fryer circulates hot air 360 degrees around the biscuits, ensuring even browning. No more flipping halfway through. No more rotating the tray. The result? Uniform golden tops and bottoms with a satisfying *crisp* that’s hard to achieve in a standard oven. I’ve tested this with brands like Pillsbury Grands, Trader Joe’s, and store-brand flaky biscuits—all came out beautifully.

Energy Efficiency and Space-Saving

Air fryers use far less energy than ovens, especially for small batches. And if you’re cooking for one or two, heating up a full-sized oven feels wasteful. The air fryer is compact, heats up quickly, and cools down fast. Perfect for tiny kitchens, RVs, or office break rooms.

Less Mess and Cleanup

No baking sheet to scrub. No parchment paper or foil. Most air fryer baskets are nonstick and dishwasher-safe. I just wipe mine down with a damp cloth after cooling, and it’s ready for the next use. Plus, no lingering oven smells—great for apartments or shared spaces.

What You’ll Need: Ingredients, Tools, and Setup

One of the best things about cooking can biscuits in an air fryer is how simple it is. You don’t need fancy tools or ingredients. Here’s exactly what you’ll need—and why each item matters.

The Essentials

• Canned biscuits: Any brand works—Pillsbury, Annie’s, store brands. I’ve had great results with both flaky and buttermilk varieties. Just make sure they’re fresh and not expired.
• Air fryer: Any model (basket-style or oven-style) will work. I use a 5.8-quart basket-style air fryer, but I’ve also tested smaller 3.5-quart models successfully.
• Air fryer basket or tray: Most models come with a perforated insert. Make sure it’s clean and lightly greased or lined.
• Light oil or nonstick spray: A quick spray of olive, avocado, or canola oil prevents sticking and enhances browning. I use a reusable spray bottle to avoid aerosol cans.
• Fork or tongs: For gently separating biscuits and removing them when done.

Optional (But Helpful) Add-Ons

• Silicone liner or parchment paper: Great for easy cleanup and preventing sticking, especially if your basket isn’t nonstick. Just make sure it’s air fryer-safe (heat-resistant up to 450°F).
• Small bowl of water: Placing a small ramekin of water in the air fryer during cooking adds a bit of steam, helping the biscuits rise more evenly. I use this trick for extra-fluffy results.
• Butter or egg wash: Brush the tops with melted butter or egg wash before cooking for a richer color and flavor.

Setup Tips

Before you start, don’t preheat the air fryer. Unlike ovens, most air fryers don’t require preheating for biscuits. In fact, starting cold helps the biscuits rise more evenly. Just place them in the basket, set the timer, and go.

Also, leave space between biscuits. Overcrowding blocks airflow and leads to uneven cooking. For a 5–6 quart air fryer, 4–5 large biscuits (like Pillsbury Grands) fit perfectly. Smaller biscuits? You can fit 6–8.

Step-by-Step Guide: How to Cook Can Biscuits in an Air Fryer

Now for the good part—the actual process. I’ve tested this method with over 20 batches of biscuits, tweaking temperature, timing, and placement. Here’s the foolproof way I use every time.

Step 1: Prep the Biscuits

Pop open the can and gently separate the biscuits. Don’t force them—use a fork or your fingers to pull them apart without squishing. If they’re sticky, a light dusting of flour helps. Place them on a plate while you prep the air fryer.

Step 2: Prep the Air Fryer Basket

Lightly spray the basket with oil or line it with a silicone mat. If using parchment, cut it to fit the bottom and poke a few small holes for airflow. I avoid full sheets of parchment because they can block circulation.

Step 3: Arrange the Biscuits

Place the biscuits in the basket in a single layer, leaving about ½ inch between each. For round biscuits, arrange them in a circle with one in the center. For square or rectangular biscuits, stagger them like bricks. This maximizes airflow.

Step 4: Set Temperature and Time

Set your air fryer to 330°F for flaky biscuits or 350°F for buttermilk or denser varieties. Start with 9 minutes. I’ve found this range works best across brands and models. Higher temps risk burning the edges; lower temps lead to undercooked centers.

Step 5: Cook and Check

Start cooking. After 6 minutes, open the basket and check the color. The tops should be golden, and the edges slightly puffed. If they’re browning too fast, lower the temp to 325°F for the remaining time. If they’re too pale, increase to 340°F.

At 9 minutes, use tongs to gently lift one biscuit. It should feel firm on the outside but spring back when pressed. If the center feels doughy, add 1–2 more minutes. Don’t overcook—biscuits continue to firm up slightly as they cool.

Step 6: Remove and Cool

Carefully remove the biscuits with tongs or a fork. Let them cool on a wire rack for 2–3 minutes. This prevents them from steaming and getting soggy. Serve warm.

Pro Tips

• Rotate if needed: Some air fryers have “hot spots.” If one biscuit is browning faster, rotate the basket halfway through.
• Add water for fluffiness: Place a small heat-safe ramekin with 2 tablespoons of water in the corner. The steam helps the biscuits rise higher.
• Brush with butter: After cooking, brush the tops with melted butter for a glossy, restaurant-style finish.

Customizations and Flavor Hacks

Plain biscuits are great, but why stop there? The air fryer is perfect for turning basic canned biscuits into something special. Here are my favorite ways to level up your batch.

Cheesy Garlic Biscuits

Before cooking, brush each biscuit with garlic butter (melted butter + minced garlic + pinch of salt). Sprinkle with shredded cheddar or Parmesan. Cook as usual. The cheese melts into a golden crust—perfect for dipping in soup or serving with pasta.

Sweet Cinnamon Sugar Biscuits

After cooking, brush with melted butter and roll in a mix of cinnamon and sugar. For extra decadence, drizzle with honey or maple syrup. I’ve even added a sprinkle of nutmeg and vanilla for a fall twist.

Breakfast Biscuit Sliders

Split a cooked biscuit in half. Add a slice of cooked bacon or ham, a fried egg, and a slice of American cheese. Return to the air fryer for 1–2 minutes to warm through. The result? A mini breakfast sandwich in under 15 minutes.

Garlic Herb Butter Biscuits

Mix softened butter with chopped parsley, garlic powder, and a pinch of onion powder. Spread on the tops before cooking. The herbs toast beautifully, adding depth without overpowering.

Stuffed Biscuits

For a fun twist, press a small hole into the center of each raw biscuit. Fill with a cube of cheese, a piece of cooked sausage, or a spoonful of jam. Seal the edges gently. Cook as usual. The filling melts inside, creating a surprise in every bite.

Common Mistakes and How to Fix Them

Even with the best intentions, things can go wrong. Here are the issues I’ve faced—and how to avoid or fix them.

Biscuits Are Too Dry or Dense

Cause: Overcooking or high temperature.
Fix: Lower the temp to 330°F and reduce time to 8 minutes. Add a ramekin of water to the basket for steam. Let biscuits cool completely before eating—they firm up as they cool.

Edges Are Burnt, Center Is Raw

Cause: Uneven heat or overcrowding.
Fix: Leave more space between biscuits. Rotate the basket halfway through. Use a lower temp (325°F) and extend time slightly.

Biscuits Stick to the Basket

Cause: Not enough oil or using a low-quality nonstick basket.
Fix: Always spray or line the basket. Let biscuits cool for 1–2 minutes before removing—they release more easily when warm but not hot.

Biscuits Don’t Rise

Cause: Old biscuits or too much handling.
Fix: Use fresh biscuits. Handle them gently—don’t press or roll them. The steam inside the can is what makes them puff up.

Air Fryer Smells Like Burnt Food

Cause: Oil dripping onto the heating element.
Fix: Wipe the basket and drip tray after each use. Avoid spraying oil directly onto hot surfaces. Use a liner if needed.

Data Table: Cooking Times and Temperatures by Biscuit Type

Biscuit Type	Size	Air Fryer Temp	Cook Time	Notes
Pillsbury Grands (Buttermilk)	Large (3.5″ diameter)	350°F	9–10 minutes	Brush with butter for shine
Pillsbury Flaky	Large	330°F	8–9 minutes	Use water ramekin for fluffiness
Store-Brand Buttermilk	Medium (3″)	340°F	8 minutes	Check at 7 minutes
Trader Joe’s Cheddar Biscuits	Large	350°F	10 minutes	Cheese may brown quickly—watch closely
Homemade (Canned-Style Dough)	Medium	330°F	9 minutes	Adjust time based on dough thickness

Final Thoughts: The Perfect Biscuit, Every Time

Cooking can biscuits in an air fryer isn’t just a shortcut—it’s a revelation. You get speed, efficiency, and that golden, crispy exterior with a soft, fluffy interior that’s hard to beat. I’ve served these to picky eaters, busy parents, and even skeptical grandparents—and they all agree: it’s the best way to enjoy canned biscuits.

The key is simplicity. Don’t overthink it. Open the can, space them out, set the timer, and let the air fryer do its magic. With a few tweaks—like adding cheese, cinnamon, or a brush of butter—you can turn a basic breakfast into something memorable.

And remember: every air fryer is a little different. Your first batch might not be perfect, and that’s okay. Adjust the time or temperature based on your model, and soon you’ll have a method that works *perfectly* for your kitchen. Whether you’re feeding one or four, the air fryer makes it easy, fast, and delicious.

So next time you reach for that can of biscuits, skip the oven. Grab your air fryer, follow this guide, and taste the difference for yourself. I promise—you’ll never go back.

Frequently Asked Questions

How do you cook canned biscuits in an air fryer without burning them?

To cook canned biscuits in an air fryer without burning, preheat the air fryer to 320°F (160°C) and avoid overcrowding the basket. Lightly spray the biscuits with oil and cook for 6-8 minutes, flipping halfway through for even browning.

What’s the ideal air fryer temperature for cooking can biscuits?

The ideal air fryer temperature for cooking can biscuits is 320°F (160°C). This ensures the biscuits cook through without drying out or burning, giving you a golden, flaky exterior every time.

Can you cook Pillsbury canned biscuits in an air fryer?

Yes, Pillsbury canned biscuits cook beautifully in an air fryer. Place them in a single layer, leaving space between each, and cook at 320°F for 6-8 minutes until golden brown and fully risen.

How long do you air fry canned biscuits to get them fluffy inside?

Air fry canned biscuits for 6-8 minutes at 320°F (160°C) to achieve a fluffy interior and crispy exterior. Flip them halfway through to ensure even cooking and prevent undercooked centers.

Do you need to preheat the air fryer before cooking canned biscuits?

Yes, preheating the air fryer for 3-5 minutes ensures consistent cooking and helps the biscuits rise properly. Skipping this step may result in unevenly cooked or doughy biscuits.

Can you cook frozen canned biscuits in an air fryer?

Yes, you can cook frozen canned biscuits in an air fryer—just add 2-3 extra minutes to the cooking time. Keep the temperature at 320°F and check for a fully risen, golden-brown finish.