Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine flour, baking powder, and salt.
Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
Stir in the buttermilk until just combined.
Turn the dough onto a lightly floured surface and gently knead it a few times until it comes together.
Roll out the dough to about 1-inch thick and cut into circles using a biscuit cutter.
Place biscuits on a baking sheet lined with parchment paper and bake for 15-20 minutes until golden brown.
While the biscuits bake, prepare the chicken by seasoning the thighs with salt and cayenne.
Dredge each chicken thigh in flour, shaking off any excess.
Heat vegetable oil in a deep skillet to 350°F (175°C).
Fry the chicken thighs for about 5-7 minutes per side until golden and cooked through.
Remove the chicken from the oil and let it drain on paper towels.
Once the biscuits are baked, assemble by placing a piece of fried chicken on each biscuit and drizzling with hot honey.
