Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
For the chicken, pat dry the 4 oz chicken breast. Season with salt, pepper, and any other desired herbs. Drizzle with 1 tsp of olive oil and set aside.
In a small bowl, mix the whole wheat flour and baking powder. While this mixture is typically for the biscuit dough, reserve a pinch to lightly dust the chicken breast for a subtle crispy coating.
Lightly coat the chicken breast with the reserved flour mixture, ensuring an even dusting for extra crispiness during baking.
Place the chicken on the prepared baking sheet and bake for 18-20 minutes or until the internal temperature reaches 165°F (74°C).
Meanwhile, prepare the biscuits. In a medium bowl, combine the remaining whole wheat flour with baking powder and a pinch of salt. Cut in 1 tsp of cold unsalted butter until the mixture resembles coarse crumbs.
Pour in 0.25 cup of buttermilk and stir until just combined to form a soft dough. Do not overmix.
Drop the dough by spoonfuls onto a lightly floured baking sheet, forming 3-4 biscuits.
Bake the biscuits in the oven (if space allows, or after the chicken is done) for about 12-15 minutes, until they are fluffy and lightly golden.
Serve the crispy baked chicken alongside the warm, fluffy whole wheat biscuits for a balanced and satisfying meal.