Place the chicken pieces in a bowl and pour the buttermilk over them. Let them soak for at least 30 minutes.

In a large bowl, mix 2 cups of the flour with the paprika, garlic powder, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper. Remove the chicken from the buttermilk and dredge each piece in the seasoned flour until fully coated.

Heat vegetable oil in a large skillet over medium heat. Fry the chicken in batches for 12 to 15 minutes, turning occasionally, until golden brown and cooked through. Drain on a wire rack.

While the chicken fries, make the biscuits. In a separate bowl, combine the remaining 1 cup of flour, baking powder, remaining 1 teaspoon salt, and remaining 1/2 teaspoon black pepper. Cut in the cubed butter until the mixture looks like coarse crumbs, then stir in the 3/4 cup milk just until a dough forms.

Turn the dough out onto a floured surface, pat it to 1-inch thickness, and cut into 4 biscuits. Place them on a baking sheet and bake at 425°F for 12 to 15 minutes until lightly golden.

Make the gravy in the same skillet after frying. Pour off all but 1/4 cup of the drippings. Whisk in 1/4 cup of the remaining flour and cook for 1 minute. Slowly whisk in the 2 cups milk and the remaining black pepper. Simmer, stirring often, until the gravy thickens. Adjust salt to taste.