Preheat oven to 450°F (230°C). In a bowl, whisk together the flour, baking powder, salt, and baking soda. Cut in the butter until the mixture resembles coarse crumbs. Stir in the buttermilk until just combined. Turn dough onto a floured surface, knead gently, and roll out to about 1-inch thickness. Cut into rounds and place on a baking sheet. Bake for 12-15 minutes or until golden brown.

Fry the Chicken Tenders

Season the chicken tenders with salt and pepper. Heat oil in a skillet over medium-high heat. Fry the chicken tenders for about 5-7 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.

Make the Bacon & Onion Gravy

In the same skillet, cook the bacon until crispy. Remove and crumble. Add diced onion to the drippings and sauté until soft. Sprinkle in the flour and cook for 1 minute. Gradually add milk, stirring constantly until thickened. Season with salt and pepper to taste. Stir in crumbled bacon.

Assemble the Dish

Split the biscuits in half, place the fried chicken tenders on top, and generously ladle the bacon and onion gravy over. Serve with a side of mixed fruit.