Preheat your oven to 450°F (230°C). In a large bowl, mix together 2 cups of flour, 1 tablespoon of baking powder, and 1 teaspoon of salt.

Using a pastry cutter or your hands, cut in the ½ cup of cold, cubed butter until the mixture resembles coarse crumbs.

Gradually add ¾ cup of buttermilk, stirring until just combined. Turn the dough out onto a floured surface and gently knead just until it comes together.

Roll the dough out to about ½ inch thick and use a biscuit cutter to cut out your biscuits. Place them on a baking sheet, making sure they’re close but not touching.

Bake the biscuits for 12-15 minutes or until they’re golden brown.

While the biscuits are baking, prepare the chicken. In a shallow dish, combine 1 cup of flour, 2 teaspoons of garlic powder, 2 teaspoons of onion powder, salt, and pepper.

Dredge each chicken breast in the flour mixture, shaking off the excess.

In a large skillet, heat about ½ inch of vegetable oil over medium-high heat. Fry the chicken for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C) and the crust is golden brown.

In a small bowl, mix together the ½ cup softened butter and ¼ cup honey until smooth.

Assemble the biscuits by slicing them in half, placing a piece of chicken in the middle, and drizzling with the honey butter. Serve warm.