Now, let’s bring these biscuits to life with some simple yet rewarding steps.

1. Start by marinating the chicken. In a bowl, combine the chicken thighs with 1 cup of buttermilk, smoked paprika, garlic powder, onion powder, and cayenne pepper. Cover and refrigerate for at least 2 hours, or overnight for the best flavor.
2. Preheat your oven to 425°F (220°C). In a large bowl, whisk together 2 cups of flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Stir in 3/4 cup of buttermilk until the dough comes together. Turn the dough onto a floured surface and gently knead a few times. Roll out to 1-inch thickness and cut with a biscuit cutter. Place on a baking sheet and bake for 12-15 minutes until golden.
4. Heat vegetable oil in a large skillet over medium-high heat. Dredge the marinated chicken in the remaining flour, shaking off excess. Fry until golden brown and cooked through, about 6-8 minutes per side. Drain on paper towels.
5. For the hot honey, combine honey, hot sauce, and 1 tablespoon of butter in a small saucepan over low heat. Stir until the butter melts and the mixture is smooth.
6. To assemble, slice the warm biscuits in half, place a piece of fried chicken on the bottom half, and drizzle generously with hot honey. Cap with the biscuit top and serve immediately.