Start by combining all dry ingredients and butter into a food processor. Pulse a few times until coarse crumbles .

To follow, slowly add in buttermilk until the dough forms. The dough will be sticky and delicate. Pour onto a floured surface, adding more flour if needed. Gently fold for 2 or 3 minutes to get the dough comes together. Roll into a 1 inch square and use a cutter of choice to press out biscuit rounds.

Lastly, place the biscuit rounds in a cast-iron pan or a regular baking tray and brush them with melted butter or milk. Bake at 350°F/150°C for 20 minutes or until golden brown.

To finish, brush the tops with a healthy amount of butter before serving.

First, season your chicken tenders and add in olive oil. Also prepare 3 bowls: 2 with your flour mix and 1 for your egg mixture.

Second, make sure the pan of oil is hot. Dip your tenders in the first flour mixture then coat with egg and again with the last flour mixture.

Last, place the tenders into the hot oil frying until golden brown on both sides. Remove from the pan and let them sit for a few minutes before serving.