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Preheat oven to 375F.
Cook the chicken nuggets in the oven or air fryer according to package directions until crispy.
In a large bowl, stir together the melted butter, hot sauce and honey. Add more hot sauce if you want them spicier or more honey if you want them sweeter.
Toss the nuggets in there until well coated.
Separate the biscuits and gently pull each one apart through the flaky layers in the middle so you have two thinner biscuit rounds.
Arrange half of the biscuit rounds in a large oven-safe skillet.
Top each with a dollop of pimento cheese and a hot honey chicken nugget (you should have extra sauce in the bowl.)
Cover each with another biscuit round, then press and pinch around the seams to seal.
Bake for about 15–18 minutes, until the biscuits are puffed, golden brown and cooked through.
Brush the tops with the remaining hot honey butter left in the bowl.
Top each with a pickle slice and secure with a toothpick.