In a large mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt. Cut in ½ cup of cold butter until the mixture resembles coarse crumbs. Gradually stir in ¾ cup of milk until a sticky dough forms. Turn the dough onto a floured surface, knead gently for about 1 minute, then roll out to 1-inch thick.

Preheat your oven to 425°F (220°C). Using a biscuit cutter or a glass, cut the dough into rounds and place them on a baking sheet lined with parchment paper. Gather any scraps, re-roll, and cut additional biscuits. Bake for 12-15 minutes or until golden brown and fluffy.

In a large skillet, heat over medium heat, adding 1 pound of spicy chorizo. Cook until browned and fully cooked, about 5-7 minutes.

Sprinkle ¼ cup of all-purpose flour over the chorizo and stir to combine. Cook for another 1-2 minutes. Gradually whisk in 2 cups of milk, ensuring no lumps, and cook until gravy thickens, about 4-5 minutes. Season with black pepper.

Remove biscuits from the oven, let them cool slightly. To serve, split each biscuit in half and ladle chorizo gravy over the top.