Preheat your Oven to 450°F. Line a Baking Sheet with Parchment Paper. Place your 6 tbsp mantequilla sin sal muy fría, cortada en cubitos pequeños cubes in the freezer for 5 minutes while you prep the dry ingredients — very cold butter is the key to flaky biscuits.

In a large Mixing Bowl, whisk together the 2 cups harina de propósito general, 1 tbsp polvo de hornear, ½ tsp bicarbonato de sodio, 1 tsp sal kosher, and 1 tsp azúcar granulada until evenly combined.

Add the cold 6 tbsp mantequilla sin sal muy fría, cortada en cubitos pequeños cubes to the flour mixture. Using a Pastry Blender (or your fingertips, working quickly), cut the 6 tbsp mantequilla sin sal muy fría, cortada en cubitos pequeños into the 2 cups harina de propósito general until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Those chunks of 6 tbsp mantequilla sin sal muy fría, cortada en cubitos pequeños create steam in the Oven and make the biscuits flaky.

Pour in the cold ¾ cup suero de leche frío and stir gently with a Wooden Spoon or fork just until a shaggy dough comes together. Do not overmix — a few dry streaks are okay. Overworking the dough leads to tough biscuits.

Using a large spoon or a ¼ cup scoop, drop 6 equal mounds of dough onto the prepared Baking Sheet, spacing them about 2 inches apart. For a rustic look, leave them rough — no need to smooth the tops.

Bake for 12–15 minutes, until the tops are deep golden brown and the biscuits have risen well. Remove from the Oven and let cool for 5 minutes on the pan before serving.

While the biscuits bake, heat a large Skillet over medium-high heat. Add the 1 lb salchicha de desayuno cerdo molido, suave and cook, breaking it up with a Wooden Spoon, until browned and cooked through, about 6–8 minutes. Do not drain the fat — you need it to make the roux.

Reduce the heat to medium. Sprinkle the 2 cups harina de propósito general evenly over the cooked 1 lb salchicha de desayuno cerdo molido, suave and stir well to coat every piece. Cook, stirring constantly, for 1–2 minutes. This step cooks out the raw flour taste — don't skip it.

Slowly pour in the ¾ cup suero de leche frío, about ½ cup at a time, stirring constantly after each addition to prevent lumps. Once all the ¾ cup suero de leche frío is incorporated, bring the gravy to a gentle simmer, stirring frequently.

Simmer the gravy for 5–8 minutes, stirring often, until it thickens to a spoonable, creamy consistency that coats the back of a spoon. If it gets too thick, add a splash of ¾ cup suero de leche frío and stir to loosen. Season generously with 1 tsp sal kosher, 1 tsp sal kosher, and optional ¼ tsp polvo de ajo and ¼ tsp copos de pimienta roja triturados.

Split each biscuit in half and arrange on plates, cut side up. Ladle a generous amount of hot 1 lb salchicha de desayuno cerdo molido, suave gravy over the top. Garnish with fresh 2 tbsp perejil fresco de hoja plana picado aproximadamente if desired and finish with an extra crack of 1 tsp sal kosher. Serve immediately.