Hi Laura, Hmmm, this is a toughy. First off, I want to make sure that if you’re using frozen biscuits (like I call for in Creamed Chicken & Biscuits), that they are completely defrosted before you put them on the creamed chicken to bake. Because if they are still a little frozen, they won’t bake properly. And also make sure that your oven is calibrated correctly – if it’s not hot enough you may have to up the temperature a bit, or bake longer. Beyond that, it may just be that you prefer a more-done biscuit. For many people, part of the appeal of biscuits and chicken is the kind of doughiness of the underside of the biscuit (almost like a dumpling) in contrast to the nicely browned, biscuit-y top. That’s what my family loves!  (But they shouldn't be runny!) If you’d like your biscuits to be more biscuit-like through and through, you might want to try pre-baking the biscuits. Put them on a lightly greased (or parchment-lined) baking sheet and bake for 5 to 10 minutes, until the bottoms are just beginning to color, then transfer to the creamed chicken and finish them up in the oven. Or, just bake the biscuits all the way through, then use them to top off the casserole!