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Are you baking in a gas oven, electric or convection? The reason I ask is this: Often, an electrical element or gas jets 'blast' the bottom of the oven, hence torching the bottom of the sheet pan on which you are working. Convection heat, since it uses forced air, does better at circulating heat, thus the intensity is disbursed more evenly... hopefully.
One practice I rely on, is to incorporate the use of a sheet tray on the bottom rack while my stuff is baking in the middle. The sheet tray works to disburse the heat well. If you don't have the room, try doubling up the tray on which you are baking; it creates a void, or bed of air, between the sheets creating a space to, again, distribute the heat.
Lastly, have you checked out Silpat sheets? They are fiberglass-woven with silicon. They look something like a flat rubber sheet the size of your trays. They are flexible, create an insulator and have a fantastic non-stick surface. I find them absolutely indespensible for cookie, soft-roll and biscuit/scone baking. You can normally get one for $12 or so at Williams Sonoma, Kitchen Etc., Kitchen & Company. I have several of them of various shapes and sizes; they are wonderfully durable.
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