You should cook canned biscuits at 350 to 375 degrees Fahrenheit. Most biscuit brands bake best at 375°F, which gives you golden tops and soft, fluffy centers. Just preheat your oven so it’s hot and ready before you pop them in.
Place the biscuits on a baking sheet or in a baking pan with a little space between each one so they have room to rise. Bake them for about 10 to 15 minutes, or until the tops turn light golden brown. If you like your biscuits extra crispy, leave them in for an extra minute or two, but keep an eye on them so they don’t burn.
When they’re done, take them out and let them cool for a minute before serving. The centers should be light and airy, not doughy.
You can brush the tops with melted butter right after baking for a softer texture and more flavor. Whether you’re serving them with breakfast or using them for mini sandwiches, cooking them at the right temperature makes all the difference.
The Ideal Oven Temperature for Canned Biscuits
When it comes to baking canned biscuits, the right temperature makes all the difference. If your oven is too hot, the biscuits might turn dark on top before they’re cooked through. If it’s too cool, they’ll dry out or stay doughy in the middle. Most canned biscuits bake best at 350°F to 375°F. This range gives the dough time to rise and cook evenly while turning that perfect golden brown color everyone loves.
If you look at the package, it usually says to bake them at 350°F for about 13 to 17 minutes. That’s a good rule of thumb. But ovens can be tricky. Some run hotter, some cooler. If you’ve ever followed directions perfectly but your biscuits turned out burnt or raw, your oven might need to be calibrated. You can test your oven temperature with a simple oven thermometer. Just set the oven to 350°F, wait 10 minutes, and see what it actually reads. If it’s off by 25 degrees or more, that could explain uneven results.
The pan you use also changes things. A dark metal pan absorbs heat faster, so biscuits might brown quicker on the bottom. If you use a light-colored or glass pan, the biscuits might take a minute or two longer. It’s not a huge deal, but knowing your bakeware helps you get consistent results. I like to bake on a light baking sheet lined with parchment paper it gives the biscuits a nice golden color without burning.
Another little secret is preheating. A lot of people pop the biscuits in while the oven’s still warming up, and that’s a mistake. Biscuits need that blast of steady heat right away to puff up properly. If the oven isn’t fully hot, they won’t rise as tall, and the texture won’t be as fluffy. Always let your oven preheat completely before baking.
Even the rack position matters. The middle rack is usually best because it gives the most even heat circulation. If you bake too close to the top, the biscuits can brown too fast. Too low, and they might stay pale or dry out. The center spot gives you that golden color on top and a soft, tender crumb inside.
If you live in a high-altitude area, things change a bit. At higher elevations, air pressure is lower, which affects how dough rises and cooks. You might need to increase the oven temperature by about 15 to 25 degrees and shorten the bake time slightly. This helps the biscuits set before they over-expand and collapse.
I’ve made my fair share of biscuits over the years, and honestly, 375°F has become my sweet spot. It’s hot enough to get that crisp, golden top but not so hot that the bottoms burn. I also like to rotate the pan halfway through baking to make sure everything cooks evenly. You’d be surprised how much of a difference that makes, especially if your oven has hot spots.
Sometimes, I even brush a little melted butter on top before they go into the oven. It helps them brown beautifully and adds that homemade flavor that canned biscuits sometimes lack. Then, when they come out piping hot, I brush a bit more butter for shine and softness. It’s simple, but it makes them taste like you made them from scratch.
In short, stick with 350°F to 375°F, preheat your oven, use the middle rack, and don’t forget the butter. These small steps turn an average can of biscuits into something you’ll actually be proud to serve. The smell alone will have everyone running to the kitchen.
How Long to Bake Canned Biscuits (and How to Tell When They’re Done)
Most canned biscuits bake in about 10 to 15 minutes, depending on your oven and the brand you’re using. That’s the sweet spot where they turn golden on top, soft in the center, and have that buttery, flaky pull when you tear one apart. If you’ve ever baked a batch that looked perfect on top but was doughy inside, don’t worry it happens to everyone. The trick is knowing what signs to look for instead of just watching the clock.
Start by checking them around the 10-minute mark. If they’re pale and soft to the touch, they need more time. You want to see a light golden brown color spreading across the tops and sides. The edges should look firm and slightly crisp. If they’re still pale in the middle or feel squishy, let them bake a few more minutes and keep a close eye. Every oven runs a little different, so trust your eyes more than the timer.
When I bake biscuits, I like to gently lift one with a spatula around the 12-minute point. If the bottom is a nice light brown, that’s a good sign they’re close. If it’s still pale or feels damp, I give it another minute or two. The bottoms cook faster than the tops, so checking them this way helps you avoid overbaking.
Another easy way to tell is the sound. When they’re done, you can hear a faint sizzling or soft crackling noise. That’s the butter bubbling and finishing up inside the layers. Once that sound starts to fade, it’s usually time to pull them out.
If you want to be extra sure, use a toothpick test. Stick one right in the center of a biscuit. If it comes out clean with no sticky dough, they’re ready. If there’s dough clinging to it, pop them back in for a minute or two. This little test saves you from biting into a biscuit that’s raw in the middle.
Now, here’s where it gets tricky: not all canned biscuits are the same. The smaller ones (like store-brand or value packs) usually bake faster, closer to 10 minutes. Larger biscuits like Pillsbury Grands might take 14 or even 16 minutes. Always read the package, but still rely on what you see and smell. When your kitchen starts smelling like butter and toast, that’s nature’s timer going off.
If you’re using a convection oven, cut the time down by about 2 minutes. The fan in a convection oven circulates hot air, cooking things faster and more evenly. But be careful they can brown quicker too. It’s better to check early and often until you learn how your oven behaves.
I learned this lesson the hard way once. I put in a batch and got distracted scrolling on my phone. By the time I checked, they looked fine on top but were burnt underneath. Ever since then, I set a timer for 9 minutes and check early. It’s easier to add a minute or two than to save an overbaked batch.
When you pull them out, resist the urge to break one open right away. Let them sit for a minute or two. This resting time helps the steam inside finish cooking the center and keeps them fluffy instead of gummy. Then you can pull them apart, slather them with butter, or dip them in gravy.
So, to sum it up: bake canned biscuits at 350°F to 375°F for 10 to 15 minutes. Keep an eye on the color, listen for that soft crackle, and test one with a toothpick if you’re unsure. Once you get a feel for it, you’ll be pulling perfect golden biscuits out of the oven every single time crispy on the outside, soft and steamy in the middle.
Baking Tips for Fluffier, Golden Biscuits
If you’ve ever baked canned biscuits that came out flat, hard, or pale, you’re not alone. The good news is, it’s easy to fix. You don’t need fancy tools or secret ingredients just a few smart habits that make a big difference. Once you learn these simple tricks, you’ll never have to deal with underwhelming biscuits again.
The first thing to remember is don’t overcrowd the pan. Give each biscuit space to breathe and rise. If they’re too close, the steam between them keeps the sides from baking evenly. You’ll end up with soft, pale edges instead of that golden, buttery crust. Leave about an inch between each biscuit. It might seem small, but that gap is what helps them puff up tall and bake evenly.
Next, think about the pan itself. I’ve tried everything nonstick, dark metal, glass, even air bake sheets. My favorite trick? Line a light-colored baking sheet with parchment paper. It prevents the bottoms from burning while keeping the edges crisp. Dark pans absorb more heat, which can make the bottoms brown before the tops are ready. So if your biscuits always come out too dark underneath, that’s probably why.
Now, here’s a tip a lot of people skip lightly grease the pan even if you’re using parchment. A thin coat of butter or oil gives the bottoms that satisfying crunch when you bite into them. If you want softer biscuits, skip the grease and stick to parchment only. It really depends on your texture preference.
And please, don’t overbake. Canned biscuits go from perfect to dry in a flash. When the tops are golden and the bottoms are firm but not dark brown, pull them out. The residual heat keeps cooking them for a minute or two after they leave the oven.
One of my favorite parts of baking biscuits is brushing melted butter on top. I do this twice once before they go in the oven and once when they come out. The first coat helps the tops turn a beautiful golden color. The second coat adds flavor and keeps them soft as they cool. If you like a little sweetness, mix in a touch of honey or maple syrup with the butter. It gives the biscuits a warm, bakery-style glaze that smells amazing.
If you’re feeling adventurous, you can sprinkle a bit of sea salt, garlic powder, or shredded cheese on top before baking. It’s a simple way to dress up canned biscuits and make them feel homemade. My personal favorite is a mix of butter, garlic, and parsley it turns an everyday biscuit into something special for dinner.
Temperature plays a role here too. Cold dough bakes better than warm. So once you open the can, try not to let the dough sit out too long before baking. The butter or shortening inside needs to stay cool to create steam in the oven, which makes the biscuits rise. If your kitchen’s hot, pop the baking sheet in the fridge for a few minutes before baking. That little chill can make a huge difference.
Lastly, be gentle. Don’t press or flatten the biscuits after you place them on the pan. Let the dough do its thing. If you press down or reshape them, you’ll squeeze out the air that helps them rise. I used to “fix” the edges to make them look neater, and they always came out dense. Once I stopped messing with them, they turned out tall, fluffy, and picture-perfect.
Baking the perfect canned biscuit isn’t about luck it’s about small, thoughtful steps. Give them space, use the right pan, brush on that butter, and trust your eyes more than the timer. When they come out of the oven golden and flaky, it feels like a small victory every time. And honestly, nothing beats the smell of fresh biscuits cooling on the counter, waiting to be pulled apart and eaten warm.
How to Adjust Temperature for Air Fryer or Toaster Oven
If you don’t have a big oven, don’t worry you can still make canned biscuits that come out soft inside and golden on top using an air fryer or toaster oven. I actually started baking biscuits in my air fryer when my main oven broke one winter morning, and honestly, they came out better than I expected. The key is knowing how to adjust the temperature and time, because these smaller appliances cook hotter and faster.
For the air fryer, I’ve found that 325°F works perfectly. That’s a little lower than a regular oven because the air fryer circulates heat more efficiently. If you set it too high, the tops brown too quickly while the centers stay doughy. Bake them for about 6 to 8 minutes, then check them. Every air fryer is different, so don’t be afraid to peek inside halfway through. If they’re still pale, give them another minute or two.
One thing I learned the hard way: don’t crowd the basket. You need to give each biscuit room for the air to move around. I usually bake three or four at a time, depending on the size of the fryer. It’s slower if you’re feeding a crowd, but you’ll get much better results. To keep the bottoms from sticking, I like to place a small piece of parchment paper or use a silicone liner. It also makes cleanup easier.
If you want the tops to turn extra golden, lightly brush them with butter before baking. Just a small amount helps them brown beautifully. When they’re done, brush a little more butter on top it gives that soft, melt-in-your-mouth texture that makes people think you baked them from scratch.
Now, let’s talk about the toaster oven. It’s great for small batches too, but it cooks differently from an air fryer. Toaster ovens tend to brown faster on top because the heat comes from the top coils. I set mine to 350°F and bake the biscuits for around 10 to 12 minutes. The trick is to put the pan in the middle rack position so the tops don’t burn before the bottoms cook.
I’ve also noticed that toaster ovens can have hot spots. Sometimes the biscuits in the back brown faster than the ones in the front. If that happens, just turn the pan halfway through baking. It helps them cook evenly and keeps the bottoms from getting too dark.
If your toaster oven has a convection setting, lower the temperature by about 25°F. So instead of 350°F, go for 325°F. The fan speeds up cooking, and this small adjustment keeps your biscuits soft instead of crisping them too much.
And one last tip don’t overfill your toaster oven tray. The heat needs space to circulate. If the biscuits are too close together or pressed against the walls, they might bake unevenly. Leave a little breathing room between each one, just like you would in a full-size oven.
I’ve tried baking canned biscuits in just about every way possible, and honestly, the air fryer surprised me the most. It’s quick, energy-efficient, and perfect for busy mornings when you don’t want to heat up the kitchen. The toaster oven works great too especially if you like your biscuits with slightly crispier edges.
So if you’re short on time or don’t feel like firing up the oven, grab your air fryer or toaster oven. Set it to the right temperature, keep an eye on those golden tops, and you’ll end up with fluffy, buttery biscuits in no time. It’s proof you don’t need a full kitchen setup to enjoy a warm, fresh-baked treat straight from the can.
Common Mistakes When Baking Canned Biscuits (and How to Avoid Them)
If your canned biscuits keep coming out too dark, too pale, or just kind of sad-looking, don’t worry. We’ve all been there. The truth is, baking canned biscuits sounds foolproof, but there are a few easy-to-miss mistakes that can mess things up. Once you know what to watch for, it’s simple to fix, and your biscuits will turn out golden, fluffy, and perfect every time.
One of the biggest mistakes is starting with a cold oven. I used to do this all the time because I was in a hurry. But biscuits need that burst of hot air right from the start. It’s what helps them rise fast and stay light inside. When you put them in before the oven is ready, they start cooking too slowly, and the butter melts out before the dough can puff up. Always wait until your oven reaches the right temperature usually between 350°F and 375°F before you bake. It’s worth the extra few minutes.
Another common problem is overhandling the dough after opening the can. I get it it’s tempting to move them around or make them look “just right” on the pan. But the more you touch them, the tougher they get. The heat from your hands softens the dough, and that keeps them from rising properly. Just pop the can, set them on the pan, and let them bake. No reshaping needed.
A sneaky mistake a lot of people don’t think about is placing the biscuits too close together. When they’re crowded, steam builds up between them, and instead of browning, they steam each other. That’s why you get pale sides and soggy bottoms. Leave about an inch of space between each biscuit so the heat can move around. If you want softer sides, it’s fine to let them touch a little, but for that classic golden edge, give them some breathing room.
Then there’s the issue of uneven baking. Every oven has hot spots areas that get hotter than others. If your biscuits come out darker on one side, that’s probably why. To fix it, rotate the pan halfway through baking. It’s a small step, but it keeps everything cooking evenly. You can even use an oven thermometer to find your hot spots. Once you know where they are, you’ll never have to guess again.
Another mistake is using the wrong type of pan. Dark pans absorb more heat and can make the bottoms burn before the tops finish baking. Light-colored or shiny pans work better for biscuits because they reflect heat and bake more evenly. If you only have a dark pan, lower the oven temperature by 10–15 degrees and check them a couple minutes early.
Let’s talk about grease and parchment for a second. If you grease your pan too heavily, the bottoms of your biscuits can fry instead of bake, turning them too dark or greasy. A light coat of butter or oil is plenty. Or better yet, use parchment paper it keeps the bottoms golden without that greasy texture.
One more big mistake? Not checking for doneness the right way. People tend to pull them out as soon as the tops look brown, but that doesn’t always mean they’re done inside. A simple test is to lift one biscuit gently with a spatula and check the bottom. If it’s still pale, give them another minute or two. You can also poke one with a toothpick if it comes out clean, they’re ready.
And finally, the one that gets everyone: forgetting to rest them after baking. When biscuits first come out of the oven, the insides are still finishing up from the steam. If you break one open too soon, the middle might feel doughy. Let them rest on the pan for a minute before serving. That tiny wait helps them firm up just right.
I’ll be honest I’ve made all these mistakes at least once. I’ve had biscuits that looked perfect but were raw inside, and others that could’ve doubled as hockey pucks. The good news is, once you fix these small things, baking canned biscuits gets easy. Preheat your oven, handle them gently, space them out, and keep an eye on them near the end.
When you pull out a tray of evenly golden, soft, buttery biscuits that smell like heaven, you’ll realize how simple it really is. And the best part? Once you get the hang of it, you’ll never need to look at the package instructions again.
Conclusion
Cooking canned biscuits might seem simple, but it’s the little things that make the biggest difference. Getting the temperature right, baking them for the right amount of time, and following a few easy tips can turn a plain can of dough into something that tastes fresh and homemade. Whether you’re baking them in the oven, air fryer, or toaster oven, the same rule always applies give them time, space, and steady heat.
At 350°F to 375°F, you’ll get that golden color, soft center, and crisp edges that make biscuits so good. If you use an air fryer, drop the temp to around 325°F and bake them in small batches. For toaster ovens, keep an eye on those hot spots and rotate your tray halfway through. Every kitchen’s a little different, but once you learn how your oven behaves, you’ll never have to guess again.
And don’t skip the small touches. Brush on butter, line your pan with parchment, and give those biscuits space to rise. It’s simple stuff, but it’s what separates “okay” biscuits from the kind that make your kitchen smell like a bakery.
So next time you open that can and hear the pop, remember baking biscuits isn’t just about following directions on the label. It’s about learning how heat, time, and care come together. You’ll end up with soft, flaky layers, crispy bottoms, and that warm, buttery flavor everyone loves.
If you’ve had trouble before, try these steps once and see the difference. You’ll never go back to guesswork again. And when those golden biscuits come out of the oven, steaming and ready for butter or jam, you’ll know you did it just right.