Preheat your oven to 425°F (220°C). In a large mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt, whisking to incorporate air.

Cut ½ cup of cold unsalted butter into small cubes and blend into the dry mixture until it resembles coarse crumbs.

Make a well in the crumb mixture and pour in ¾ cup of cold buttermilk. Gently stir until just combined, being careful not to overmix.

Transfer the dough to a floured surface and pat into a rectangle about ¾ inch thick. Cut out biscuits using a floured cutter.

Bake the biscuits for 12-15 minutes until golden brown on top. Allow to cool slightly.

In a large skillet, crumble 1 pound of chorizo sausage over medium heat and cook until browned and crispy.

Sprinkle ¼ cup of all-purpose flour over the cooked chorizo, stirring for 1-2 minutes to form a roux.

Gradually whisk in 2 cups of whole milk, stirring continuously until the gravy thickens.

Season the gravy with 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and salt and pepper to taste.

Serve the biscuits halved, topped with the chorizo gravy, garnished with chopped parsley.