Directions:

1. Preheat oven to 425˚F. Whisk together flour, baking powder, baking soda and salt. Cut butter into flour mixture using your fingertips until mixture resembles pea-size lumps. Stir buttermilk into flour mixture just until moistened (do not overmix).
    
2. Turn out dough onto lightly floured work surface. Knead a few turns just until dough comes together. Gently pat into 1-inch thick rectangle.
    
3. Using lightly floured 4-inch round biscuit cutter, cut dough into 6 rounds, rerolling scraps as needed. Arrange rounds on parchment paper–lined baking sheet, about 2 inches apart. Brush tops lightly with buttermilk. Bake for 12 to 15 minutes or until golden brown.
    
4. Meanwhile, toss coleslaw with ranch dressing; set aside. Toss chicken with barbecue sauce until well coated. In microwave-safe bowl, microwave chicken mixture on High for 2 to 3 minutes or until heated through.