Preheat oven to 425°F (220°C). Roll out biscuit dough, cut into shapes, arrange on a baking sheet, and bake for 10–15 minutes until golden brown.

In a large skillet over medium-high heat, cook the chorizo for 3–4 minutes, then add diced onion and cook for another 4–5 minutes until browned.

Sprinkle in flour and stir continuously for 1 minute to form a roux.

Lower heat to medium-low, gradually pour in milk, and simmer for 5–7 minutes until thickened.

Serve the biscuits split in half, generously topped with chorizo gravy. Season with salt and pepper to taste.