Prepare the Biscuits:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, sugar, baking soda, and salt.
3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Stir in the buttermilk just until the dough comes together. Do not overmix.
5. Turn the dough out onto a floured surface and gently knead it 2–3 times. Pat it into a 1-inch-thick rectangle.
6. Fold the dough in half, turn it 90 degrees, and pat it out again. Repeat this 2–3 times for flaky layers.
7. Cut out biscuits using a 2 ½-inch round cutter and place them on the prepared baking sheet. Brush the tops with buttermilk.
8. Bake for 12–15 minutes until golden brown.

Prepare the Chicken:

9. In a shallow dish, mix buttermilk and hot sauce. Add the chicken, cover, and marinate for at least 30 minutes (or overnight for more flavor).
10. In another shallow dish, whisk together flour, paprika, garlic powder, salt, and pepper.
11. Heat about 1 inch of vegetable oil in a skillet over medium-high heat to 350°F (175°C).
12. Dredge each piece of chicken in the flour mixture, pressing to coat. Fry in the hot oil for 4–5 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C). Transfer to a wire rack to drain.

Make the Hot Honey:

13. In a small saucepan, combine honey, red pepper flakes, and apple cider vinegar. Heat over low heat, stirring, for 2–3 minutes. Remove from heat and set aside.

Assemble the Biscuits:

14. Slice the biscuits in half and place a piece of fried chicken on the bottom half. Drizzle with hot honey and top with the biscuit lid. Serve warm.