Preheat your oven to 425°F (220°C).
In a large bowl, whisk together flour, baking powder, and salt.
Add cold butter to the flour mixture and use a pastry cutter to blend until the mixture resembles coarse crumbs.
Stir in the buttermilk until just combined, being careful not to overwork the dough.
Turn the dough out onto a floured surface and gently pat it to about 1-inch thickness.
Use a biscuit cutter to cut out individual biscuits and place them on a baking sheet.
Bake the biscuits for 12–15 minutes, or until golden brown.
While the biscuits bake, prepare the chicken by marinating it in hot sauce for at least 20 minutes.
Heat oil in a deep skillet over medium heat until it reaches 350°F (175°C).
Fry the marinated chicken in batches until golden and cooked through, about 5–7 minutes per batch.
In a small saucepan, combine honey and cayenne pepper, heating gently until melted and mixed.
Once the biscuits are baked and the chicken fried, assemble the dish by layering chicken on a biscuit and drizzling with hot honey.
