Preheat oven to 425 degrees F. Coat a baking sheet with non-stick cooking spray and set aside.
Stir together the flour, sugar, and salt in a large mixing bowl. Add the butter and use a fork or pastry cutter to cut the cold butter into the flour until it resembles sand. Pour in the buttermilk and stir until a soft dough forms.
Transfer the biscuit dough onto a lightly floured surface. Roll out to 1-inch thickness. Use a biscuit cutter to cut out at least 12 biscuits. Place onto the prepared baking sheet 1-inch apart.
Bake for 15-20 minutes until the biscuits have puffed up and are golden on top. Remove from the oven and let cool on a wire rack while you make the chicken.
Chicken Tenders
Spray the bottom of your air fryer basket with olive oil spray.
Set up a dredge station with 3 shallow bowls. In the first bowl stir together the flour, paprika, salt, and pepper. In a second bowl, beat the eggs. In the third bowl, stir together the bread crumbs and lemon zest. Dip each chicken tender into the flour, then eggs, and then press into the breadcrumbs until coated.
Place the tenders into the air fryer basket, do not overcrowd. (You may need to work in batches.) Spray the chicken with olive oil spray and cook at 375 degrees F for 10 minutes. Flip the chicken and cook for another 5 minutes at 375F.
While the chicken cooks, stir together the honey butter ingredients in a small bowl until combined.
To serve: Cut a biscuit in half and spread about 1 teaspoon honey butter over each cut side. Place a chicken tender onto the biscuit (cut in half if needed for a better fit) and add a couple of pickle slices if desired. Serve immediately with a little extra honey drizzled on top.