Preheat your oven to the temperature specified on the biscuit packaging, usually around 450°F (232°C). Line a baking sheet with parchment paper and place the biscuits on it, ensuring space between them. Bake for about 10-12 minutes until golden brown.

While the biscuits are baking, heat a large skillet over medium-high heat. Add the crumbled pork chorizo and let it sizzle for about 7 minutes, stirring occasionally to ensure even cooking.

Once the chorizo is browned, add the diced onions to the skillet. Sauté for 3-4 minutes until the onions become translucent.

Sprinkle the all-purpose flour into the skillet, stirring thoroughly. Cook for about 1 minute, stirring constantly until slightly golden.

Lower the heat to medium and gradually pour in the whole milk, stirring to prevent lumps. Allow the mixture to simmer gently for 5-7 minutes, stirring frequently.

Once the gravy has thickened, ladle it generously over the warm, baked biscuits. Adjust seasoning with salt and pepper.