Preheat oven to 475 degrees. Line a baking sheet with parchment paper.
BUTTERMILK BISCUITS: Grate frozen butter using the larger holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes.
Make a well in center of the flour mixture, add the buttermilk and stir 15 times. Dough will be sticky.
Turn dough out onto a lightly floured surface and lightly sprinkle flour over top of dough. Using a floured rolling pin, roll dough into a 3/4 inch thick rectangle, about 9 x 5 inches. Fold dough in half so short ends meet, repeat rolling and folding process 4 more times. Roll dough to 1/2 inch thickness.
Cut dough with a 2 1/2-inch round floured biscuit cutter, reshaping scraps and flouring as needed. Place dough rounds on prepared baking sheet, bake for 12-15 minutes or until lightly browned. Brush tops with melted butter.
FRIED CHICKEN: In a medium bowl, beat the eggs, water, and hot sauce together.
In another medium bowl, combine the self-rising flour and black pepper.
Trim excess fat from chicken, split in half and cut into 2 1/2 to 3-inch pieces. Lightly sprinkle chicken pieces with salt and garlic powder.
Attach a candy thermometer onto a large heavy bottom pot. Pour oil into the pot and heat to 350 degrees.
Dip seasoned chicken into hot sauce mixture, then coat with seasoned flour. Carefully submerge the chicken pieces into the hot oil. The oil temp will begin to decrease so you'll need to increase the heat to keep it at a steady 350 degree temp. Fry the chicken until crispy and cooked through (it should begin to float). This will take 4-5 minutes. Remove chicken to rack over a paper towel lined baking sheet. Allow chicken to cool a bit.
HONEY BUTTER: In a small bowl, combine butter and honey.
Serve hot fried chicken on fresh split biscuits with honey butter and pickles.