Preheat your oven to 425°F (220°C) and prepare the biscuits as instructed, or make homemade ones by rolling out the dough and cutting it into rounds.

In a large skillet over medium-high heat, add the pork chorizo and cook for about 7 minutes, breaking it apart and sautéing until browned and crispy.

Add diced onion to the chorizo mixture and cook until tender, about 3 minutes.

Sprinkle in 3 tablespoons of all-purpose flour, stir well, and cook for an additional minute to remove the raw flour taste.

Lower the heat to medium-low, gradually pour in 2 1/2 cups of whole milk, stirring constantly to ensure a smooth texture. Let it simmer for 5-7 minutes or until thickened.

Remove from heat, season the gravy with salt and pepper, cut the biscuits in half, and ladle the chorizo gravy over them before serving.