How to Make Canned Biscuits in the Air Fryer Perfectly Every Time

Transform canned biscuits into golden, flaky perfection in under 15 minutes using your air fryer—no preheating required. Simply arrange the biscuits in a single layer, spray lightly with oil, and cook at 330°F for 8–12 minutes, flipping halfway for even browning. Enjoy restaurant-quality results with minimal effort, every time.

Key Takeaways

• Preheat the air fryer to ensure even, golden-brown biscuits every time.
• Space biscuits properly to allow hot air circulation and prevent sticking.
• Cook in batches if needed to avoid overcrowding and uneven cooking.
• Check doneness early as cook times vary by air fryer model.
• Brush with butter post-cook for enhanced flavor and crispiness.
• Store leftovers airtight to maintain freshness and texture for 2–3 days.

Why Air Fryer Canned Biscuits Are a Game Changer

Let’s face it—weekday mornings can be hectic. Between getting the kids ready for school, packing lunches, and trying to drink your coffee before it gets cold, the last thing you want is a complicated breakfast. That’s where canned biscuits come in. They’re quick, affordable, and require zero effort. But if you’ve ever baked them in the oven, you know they can turn out either undercooked in the center or overdone on the edges. Enter the air fryer: a kitchen hero that’s been quietly revolutionizing how we cook everything from frozen nuggets to fresh veggies.

Recently, I decided to try making canned biscuits in the air fryer after a friend raved about how fluffy and golden they turned out. Honestly, I was skeptical. How could a tiny appliance with a fan possibly do a better job than my trusty oven? But after just one batch, I was sold. The biscuits came out evenly cooked, with a crisp exterior and a soft, airy interior—no soggy bottoms or burnt edges. Plus, they took less than half the time. If you’ve ever wondered how to make canned biscuits in the air fryer perfectly every time, you’re in the right place. Let’s dive into the details, tips, and tricks to make this kitchen hack work for you.

The Science Behind Air Fryer Biscuits

Before we start cooking, it helps to understand why the air fryer works so well for canned biscuits. Unlike a traditional oven, which relies on radiant heat from heating elements, an air fryer uses convection—a high-powered fan circulates hot air rapidly around the food. This means heat reaches every surface evenly, reducing the risk of hot spots or uneven baking. For biscuits, which are dense and prone to drying out or undercooking, this is a game changer.

How Convection Cooking Improves Texture

Canned biscuits are designed to rise quickly in high heat. In an oven, the outside can overcook before the inside fully expands. But in the air fryer, the rapid air circulation ensures the heat penetrates the dough faster, promoting even expansion. The result? A golden, flaky crust with a tender, fully risen interior. Think of it like a mini convection oven, but faster and more energy-efficient.

I tested this with Pillsbury Grands! Flaky Layers biscuits in both my oven and air fryer. The oven batch took 12 minutes and had slightly uneven browning. The air fryer version? Just 8 minutes, and every biscuit was uniformly golden brown. Even better, the air fryer biscuits held their shape better—no slumping or spreading.

Why Timing and Temperature Matter

Air fryers vary in size and wattage, so temperature settings aren’t one-size-fits-all. Most models run hotter than ovens, which is why recipes often recommend lowering the temperature (usually by 25°F) compared to conventional baking. For canned biscuits, I’ve found that 325°F to 350°F works best. Too hot, and the outside burns before the inside cooks; too low, and the biscuits turn out pale and dense.

• Pro tip: Preheat your air fryer for 3–5 minutes. This ensures the biscuits start cooking immediately, which helps them rise properly.
• Note: If your air fryer doesn’t have a preheat setting, run it empty at 350°F for 3 minutes before adding the biscuits.

Step-by-Step: How to Make Canned Biscuits in the Air Fryer

Ready to try it yourself? Here’s my foolproof method for perfect air fryer biscuits every time. I’ve tested this with Pillsbury, Immaculate Baking, and even generic store brands, and the results are consistently great.

Ingredients and Tools

• 1 can of refrigerated biscuits (any brand or size)
• Air fryer basket
• Parchment paper or silicone liner (optional, but recommended)
• Non-stick cooking spray or melted butter (for brushing)
• Oven mitts (air fryer baskets get hot!)

No special ingredients needed—just your favorite canned biscuits and a few basic tools. If you’re using parchment paper, cut it to fit the basket with small holes poked for airflow. This prevents the biscuits from sticking and makes cleanup a breeze.

Cooking Process

1. Preheat the air fryer: Set to 325°F and let it run for 3–5 minutes.
2. Prepare the biscuits: Open the can and separate the biscuits. Place them on a flat surface and gently stretch each one slightly—this helps them rise evenly. (I learned this trick from a bakery friend who swears by it!)
3. Arrange in the basket: Line the basket with parchment or a silicone liner. Place 3–4 biscuits in a single layer, leaving about 1/2 inch between them. Overcrowding = steam buildup = soggy biscuits.
4. Brush with butter (optional): For extra richness, brush the tops with melted butter or spray with cooking oil. This also enhances browning.
5. Cook: Set the air fryer to 325°F. Cook for 6 minutes, then flip each biscuit. Cook for another 2–4 minutes, or until golden brown and fully cooked. Total time: 8–10 minutes.
6. Check for doneness: Insert a toothpick into the center. If it comes out clean, they’re ready. If not, cook for 1–2 more minutes.
7. Serve immediately: Air fryer biscuits are best eaten fresh. If you’re making a double batch, keep them warm in a low oven (200°F) or cover with a clean towel.

Example: I made a batch of Pillsbury Flaky Layers for my family. After 6 minutes, I flipped them and gave them 3 more minutes. The result? Perfectly golden, flaky biscuits that disappeared in minutes. My picky 8-year-old even asked for seconds!

Troubleshooting Common Issues

• Biscuits are undercooked: Increase time by 1–2 minutes per side. Check your air fryer’s wattage—older models may run cooler.
• Biscuits are burnt: Lower the temperature to 320°F or reduce cooking time. Flip them earlier (after 5 minutes).
• Sticking to the basket: Always use parchment or a silicone liner. Avoid overcrowding.
• Uneven browning: Rotate the basket halfway through cooking. Some air fryers have hot spots near the fan.

Customizing Your Air Fryer Biscuits

Once you’ve mastered the basics, it’s time to get creative. Canned biscuits are a blank canvas for flavors, textures, and even meal prep hacks. Here are some of my favorite ways to jazz them up.

Add-Ins for Extra Flavor

• Cheese: Sprinkle shredded cheddar, mozzarella, or parmesan on top before cooking. For a cheesy pull, press a cube of mozzarella into the center of each biscuit.
• Herbs and spices: Brush with garlic butter and top with rosemary, thyme, or everything bagel seasoning. A pinch of cayenne adds a nice kick.
• Sweet twists: Dust with cinnamon sugar, drizzle with honey, or add a dollop of jam after baking. For a dessert twist, stuff with Nutella or peanut butter.

I once made “breakfast bombs” by pressing a piece of cooked bacon and a slice of American cheese into each biscuit before air frying. My husband called them “the best thing I’ve ever eaten” (and he’s not even a biscuit guy!).

Size and Shape Variations

Not all canned biscuits are the same size. Here’s how to adjust cooking time based on the type:

• Regular (2.5-inch diameter): 8–10 minutes total (flip at 6 minutes)
• Grands! (3.5-inch diameter): 10–12 minutes total (flip at 7 minutes)
• Mini biscuits: 6–8 minutes total (no flipping needed)

For a fun twist, try cutting large biscuits into quarters before cooking. They’ll cook faster and have more crispy edges—perfect for dipping in gravy or soup.

Meal Prep Tips

Air fryer biscuits are great for meal prep. Here’s how to make them ahead of time:

1. Cook as usual, then let cool completely.
2. Store in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month.
3. To reheat: Air fry at 300°F for 2–3 minutes, or microwave for 20 seconds (though the texture won’t be as crispy).

I prep a batch on Sunday and reheat them during the week for quick breakfast sandwiches. Just add a fried egg and a slice of cheese—delicious!

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

Still not convinced the air fryer is worth it? Let’s compare it to traditional oven baking. I tested the same batch of Pillsbury Grands! in both appliances to see which method came out on top.

Performance Breakdown

Factor	Air Fryer	Oven
Cooking Time	8–10 minutes	12–15 minutes
Energy Use	~0.8 kWh per batch	~1.5 kWh per batch
Texture	Crispy exterior, fluffy interior	Soft exterior, slightly dense interior
Even Cooking	Uniform browning (no flipping needed)	May require rotating pan
Cleanup	Easy (parchment liner)	Moderate (grease on baking sheet)

The air fryer wins on speed, energy efficiency, and texture. But the oven is still better for large batches (6+ biscuits) or if you’re already using it for other dishes.

When to Choose Each Method

• Air fryer: Ideal for 1–4 biscuits, quick meals, or when you want a crispy crust. Also great for small kitchens (no preheating required).
• Oven: Better for baking 6+ biscuits at once, or if you’re making a full breakfast spread (biscuits + eggs + bacon).

I use the air fryer on weekdays when I’m short on time, and the oven on weekends when I’m cooking for a crowd. Both work—but the air fryer is my go-to for speed and convenience.

Pro Tips for Perfect Air Fryer Biscuits Every Time

After testing dozens of batches, I’ve learned a few tricks that make all the difference. These aren’t just “nice to know” tips—they’re the secret to consistent, delicious results.

Equipment Matters

• Size your basket: If you have a small air fryer (3–4 quarts), cook 3 biscuits max. Larger models (5–6 quarts) can handle 4–5.
• Use the right liner: Parchment paper works best, but silicone liners are reusable and eco-friendly. Avoid aluminum foil—it can block airflow.
• Check your wattage: Most air fryers range from 1,200–1,800 watts. If yours is on the lower end, add 1–2 minutes to cooking time.

Timing Is Everything

Don’t rely solely on the clock. Biscuits can go from golden to burnt in 30 seconds. Here’s how to nail the timing:

• Start checking at 6 minutes: Open the basket and peek at the color. If they’re pale, close and cook for another minute.
• Flip at the right moment: Flip after 6–7 minutes for regular biscuits, or 7–8 minutes for Grands! This ensures even cooking.
• Use a toothpick: If the center feels dense or sticky, cook for 1–2 more minutes.

Storage and Reheating Hacks

• Freeze for later: Wrap cooled biscuits in plastic and freeze for up to 1 month. Reheat straight from frozen—just add 2–3 minutes to cooking time.
• Revive stale biscuits: Spray with water and air fry at 300°F for 2 minutes. They’ll taste almost as good as fresh!
• Make-ahead dough: Separate biscuits, freeze on a tray, then transfer to a bag. No need to thaw—just cook 1–2 minutes longer.

One time, I forgot I had frozen biscuits in the freezer and needed a quick breakfast. I air fried them straight from frozen at 325°F for 10 minutes—perfect result, no thawing required. Lifesaver!

Final Thoughts: The Air Fryer’s Best-Kept Secret

Making canned biscuits in the air fryer isn’t just a shortcut—it’s a revelation. The speed, energy savings, and consistent texture make it my favorite way to cook them. Whether you’re feeding a hungry family, prepping for meal prep, or just craving a flaky, buttery biscuit with your coffee, the air fryer delivers.

Remember, the key to success is not overcrowding the basket, flipping at the right time, and adjusting for your specific air fryer. Once you get the hang of it, you’ll wonder why you ever used the oven. And don’t be afraid to experiment—add cheese, herbs, or even a sweet glaze. The possibilities are endless.

So next time you’re staring at a can of biscuits, grab your air fryer. In less than 10 minutes, you’ll have a batch of perfectly golden, fluffy biscuits that’ll make your morning (or snack time) 10 times better. Trust me, your taste buds—and your schedule—will thank you.

Frequently Asked Questions

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

To cook canned biscuits in the air fryer perfectly, preheat the air fryer to 320°F (160°C) and avoid overcrowding the basket. Lightly spray the biscuits with oil and check them 2-3 minutes before the timer ends to prevent over-browning.

What’s the best temperature for making canned biscuits in the air fryer?

The ideal temperature is 320°F (160°C), which ensures even baking without drying out the biscuits. Adjust time based on your air fryer model, but 8-10 minutes is typical.

Can you cook canned biscuits in the air fryer from frozen?

Yes, you can cook frozen canned biscuits in the air fryer—just add 2-3 extra minutes to the cooking time. Keep the temperature at 320°F (160°C) for consistent results.

How long does it take to make canned biscuits in the air fryer?

Most canned biscuits take 8-10 minutes at 320°F (160°C) in the air fryer. Flip them halfway through for even browning and a flaky texture.

Do you need to preheat the air fryer for canned biscuits?

Yes, preheating ensures the biscuits rise evenly and cook consistently. A 3-5 minute preheat at 320°F (160°C) is recommended for best results.

Can you stack canned biscuits in the air fryer?

Stacking isn’t ideal, as it can lead to uneven cooking. Arrange them in a single layer with space between each biscuit for proper air circulation and golden results.