Bake your buttermilk biscuits according to your favorite recipe or use store-bought ones for convenience. While they bake, you can prepare the gravy for efficient multitasking.

Heat a skillet over medium heat and add the chorizo. Cook thoroughly, breaking it into smaller pieces as the fat renders out. It’s essential to reserve the flavorful fat for the gravy base.

Once the chorizo is cooked, stir in butter until melted. Sprinkle the flour over the mixture and whisk to form a smooth roux. Cook for about 2-3 minutes to remove the raw flavor of the flour. Avoid letting it brown too much.

Gradually pour in the chicken stock while whisking continuously to dissolve any lumps. Continue whisking as the gravy thickens. Once it’s bubbly, stir in the half-and-half for a creamy consistency.

Add onion powder and black pepper to taste. Whisk well to combine the seasoning evenly throughout the gravy. Simmer for a few more seconds to allow the flavors to meld.

Turn off the heat and spoon that rich, velvety gravy over your warm biscuits. Garnish with fresh parsley or chives for a pop of color and freshness.