Let’s dive into creating these delicious bites. The steps are straightforward, even on a busy weeknight:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. Add the cold, cubed butter into the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
4. Pour in the buttermilk and stir until just combined. Be careful not to overmix.
5. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Cut out biscuits using a biscuit cutter and place them on the prepared baking sheet.
6. Bake for 12-15 minutes or until golden brown. Meanwhile, heat oil in a skillet over medium heat.
7. Season the chicken pieces with paprika, garlic powder, and onion powder. Fry in the skillet until golden and cooked through, about 5-7 minutes.
8. In a small saucepan, combine honey and hot sauce over low heat. Stir until warmed through and well combined.
9. To assemble, split a warm biscuit, add a few pieces of chicken, and drizzle generously with hot honey sauce.

Remember, don’t stress over perfect biscuit shapes. As my mom always said, “It’s the love you put in that counts.”