Preheat the oven to 425 degrees F.

In a large bowl, combine the flour, baking powder, baking soda, sugar and salt. Using a fork, pastry blender or your hands, add the cold butter pieces to the flour and mix until coarse little crumbles remain. I use my hands and mix for almost 5 minutes. Make a well in the center and pour in the buttermilk, stirring with a large spoon until just combined, not overmixing. Use your hands if needed to bring the dough together – I did.

Pat dough into a circle that is about 1 1/2 inches thick. This will make TALL biscuits! Using a biscuit/cookie cutter, cut the dough into rounds and place on a nonstick baking sheet. You may need to bring the dough together and flatten it more to get the last few biscuits. Additionally, you could also just drop large spoonfuls of batter on the baking sheet and form them that way.

Bake the biscuits for 10 to 12 minutes or until they are golden and high. Whisk together the melted butter and honey. Remove from the oven and brush the honey butter all over the biscuits, then let them cool slightly.

In a large bowl, toss the shredded chicken with the salt, pepper and paprika. Toss in the bacon, onions, garlic, pimentos and cheese, stirring until evenly distributed. Whisk together the yogurt and mayo, then fold it into the chicken mixture, until every bit combined. I like a slightly “drier” chicken salad, but if you want it to be creamier, add in more mayo or yogurt by the tablespoon and mix until your desired consistency is reached.

To serve, brush the biscuits with more honey butter, cover with arugula and place a few spoonfuls of chicken salad on top. Add your pickles and you’re good to go!