1.

Preheat your oven to 425°F (220°C). Begin making the biscuits by mixing the flour, baking powder, and salt together in a bowl.

2.

Cut the butter into the flour mixture using a pastry cutter or forks until the mixture resembles coarse crumbs.

3.

Stir in the milk gradually until a dough forms. Turn the dough onto a floured surface, knead gently, then roll out to about 1/2 inch thickness.

4.

Use a round cutter to cut out biscuits and place them on a baking sheet. Bake for 12-15 minutes or until golden brown.

5.

While the biscuits are baking, cook the chorizo in a large skillet over medium heat until browned, breaking it up as it cooks.

6.

Remove the cooked chorizo from the skillet and set aside. Leave about 2 tablespoons of drippings in the skillet.

7.

Stir in the flour into the drippings over medium heat and cook for about 1 minute to form a roux.

8.

Gradually whisk in the milk, continuously stirring to prevent lumps, and cook until the mixture thickens like gravy.

9.

Return the cooked chorizo to the skillet, season with black pepper and salt, and stir to combine the flavors.

10.

Serve the hot chorizo gravy over the freshly baked biscuits, and enjoy!