Set the oven to 425°F. In a food processor, combine the flour, salt, and baking powder by pulsing the ingredients. When coarse crumbs start to form, add the cubed butter and pulse several times. Place the ingredients in a big bowl.

Buttermilk and honey should be added to the centre of the mixture to form a well. Be careful not to overwork the dough as you incorporate everything with a spatula.

The dough should be placed on a lightly dusted surface. Make a rough square out of it that is approximately an inch thick. Turn it horizontally after folding one side into the centre and the other into the centre. Flatten a little. Folding is repeated six times.

Once more, gently stretch out the dough into a rough rectangle and cut it to a thickness of about 1/2 inch. Use a 3-inch biscuit cutter or a floured glass to cut the glass. Reroll any leftovers until a total of 8 biscuits is obtained.

The biscuits should be arranged on the baking sheet with parchment paper touching. Brush some leftover buttermilk on each biscuit. Bake for 15 minutes, or until golden brown on top. After removing from the oven, add some melted butter.

the chicken breasts to a thickness of 12 "then divided in half. Put in a ziplock bag together with the milk, eggs, and pickle juice. To blend all the contents, squeeze the bag together. 30 minutes in the refrigerator with the chicken.

In a food processor, add the breadcrumbs and process until very fine. Mix the flour, sugar, salt, black pepper, chilli powder, and bread crumbs in a basin. Put the chicken in the flour mixture, dredge it, and let it sit for five minutes.

around half of the oil in a cast iron skillet "deep. 350°F for heating Fry each cutlet in batches for 2 to 3 minutes on each side, or until well done. Serve freshly prepared biscuits right away.