Preheat your oven to 425°F (220°C). In a large mixing bowl, combine flour, baking powder, and salt. Cut in chilled butter until it resembles coarse crumbs. Gradually add milk, mixing until just combined.

Turn the dough onto a floured surface and pat it into a 1-inch thick rectangle. Cut out rounds and place them on a baking sheet lined with parchment paper. Bake for 12-15 minutes until golden brown.

While biscuits bake, heat a skillet over medium heat. Add crumbled chorizo and cook until browned, about 5-7 minutes. Remove chorizo, leaving drippings.

In the same skillet, whisk in flour to create a roux. Gradually pour in milk while whisking to avoid lumps. Cook until thickened, about 3-5 minutes.

Return cooked chorizo to skillet, stirring to incorporate. Season with salt and pepper and let simmer for a minute.

Serve biscuits warm with chorizo gravy ladled over them.