Prepare the Chicken:

• In a shallow bowl, combine the buttermilk and hot sauce (if using). Add the chicken tenders and marinate for at least 30 minutes (up to 2 hours).

• In another shallow bowl, mix the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.

• Once marinated, dredge each piece of chicken in the flour mixture, pressing gently to ensure even coating.

• Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken for 4-6 minutes per side, until golden brown and cooked through (internal temperature of 165°F/74°C). Remove from the oil and drain on a paper towel-lined plate.

Make the Biscuits:

• Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.

• In a large bowl, whisk together the flour, baking powder, salt, and baking soda.

• Cut the cold butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.

• Add the buttermilk and stir gently until combined, being careful not to overmix.

• Turn the dough onto a floured surface and gently knead a few times. Pat it into a rectangle about 1 inch thick, then fold it in half and pat it out again. Repeat 2-3 times to create layers.

• Use a biscuit cutter or a round glass to cut out biscuits. Place them on the prepared baking sheet and bake for 10-12 minutes, until golden brown on top.

Make the Hot Honey Sauce:

• In a small saucepan, combine honey, hot sauce, and cayenne pepper (if using). Bring to a simmer over low heat, stirring occasionally. Let it cook for 2-3 minutes until well combined and slightly thickened. Remove from heat.

Assemble the Hot Honey Chicken Biscuits:

• Slice the biscuits in half. Place a piece of fried chicken on the bottom half of each biscuit.

• Drizzle the hot honey sauce generously over the chicken and top with the other half of the biscuit.

• Serve immediately while the biscuits are warm and the chicken is crispy.