Preheat the oven to 400 degrees F.
For the biscuits: Combine the flour, sugar, baking powder and salt in a food processor. Add the butter and pulse until the mixture resembles coarse cornmeal. Transfer to a bowl and stir in the cheese and chiles. In a separate bowl, whisk together the buttermilk and beaten egg. Add the liquid mixture to the flour mixture and thoroughly combine until the dough forms a ball. Flour a dry work surface so the dough doesn't stick to it. Roll the dough out to 1/2-inch thickness. Using a medium round cookie cutter, cut out biscuits and place on a baking sheet lined with parchment paper. Bake until golden, about 13 minutes.
For the chorizo gravy: Heat the vegetable oil in a medium saucepan and sweat the onions until translucent. Add the chiles and garlic and cook for 3 minutes. Add the chorizo and cook until browned. Add the flour and cook for 3 minutes, stirring frequently. Stir in the chicken stock and bring to a light boil over medium to high heat. Simmer for 15 minutes to cook out the raw flour taste. Adjust the consistency with cream. Season with salt and pepper.
For the pico de gallo: Mix together the tomatoes, garlic, jalapenos, chipotle, onions, cilantro and lime juice. Season with salt and pepper.
To serve, plate up the warm biscuits (2 per serving) and top with cheesy scrambled eggs, chorizo gravy, cotija cheese and pico de gallo.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.