Which canned biscuit dough will pop first at room temp?

Canned biscuit doughs that contain higher levels of baking powder or baking soda tend to pop first at room temperature due to the increased gas production during the leavening process. Brands that use a more reactive leavening agent will generally show signs of popping sooner. Additionally, doughs with more moisture may also expand faster. Always refer to specific product instructions for the best results.