Preheat the oven to 450°F (230°C). Line or lightly grease a baking sheet.

Combine 2 cups flour, 1 tablespoon baking powder, and 1/2 teaspoon salt in a large bowl. Add the cold cubed butter and work it into the flour until it resembles coarse crumbs with pea-sized bits.

Pour in 3/4 cup milk and stir gently until the dough just comes together. Turn the dough onto a floured surface, pat to about 3/4-inch thickness, and cut into rounds.

Place biscuits on the prepared baking sheet and bake for 12 to 15 minutes until golden on top. Remove and keep warm.

In a bowl, place chicken strips and cover with 1 cup buttermilk. Refrigerate for at least 30 minutes to tenderize and season the meat.

When ready to fry, mix 1 cup flour with 1 teaspoon paprika and salt and pepper to taste.

Remove chicken from the buttermilk, letting excess drip off, and dredge each strip in the seasoned flour until coated. Shake off excess.

Heat oil in a skillet to about 350°F. Fry chicken in batches for about 3 to 4 minutes per side until golden brown and fully cooked (internal temperature 165°F). Drain on a wire rack or paper towels.

Warm 1/2 cup honey in a small saucepan over low heat, then stir in 1 to 2 teaspoons hot sauce until combined and warm but not boiling.

Split the biscuits, place a fried chicken strip inside each, and drizzle generously with hot honey. Serve immediately while biscuits are warm and honey is runny.