Preheat oven to 425 °F (220 °C). Line a baking sheet with parchment.

Make biscuits: in a bowl, whisk flour, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Add milk, stir until just combined, then knead gently 5–6 turns. Pat into a 1‑inch thick circle and cut out 8 biscuits. Place on sheet, brush tops with milk, bake 12–15 min until golden.

Meanwhile, season chicken with salt and pepper. Dip in buttermilk, then dredge in a mixture of flour, paprika, garlic powder, salt, and pepper.

Heat oil in a skillet over medium‑high. Fry chicken strips 3–4 min per side until golden and cooked through. Drain on paper towels.

Make hot honey sauce: in a small saucepan, combine honey, hot sauce, and vinegar. Warm gently, stirring until blended.

Toss fried chicken in the hot honey until evenly coated.

To assemble, split a warm biscuit, layer with hot honey chicken, let the sauce soak in, then top with the other half. Serve immediately.