~Preparation for Eggs:

•In a Skillet; add chopped onion and Jalapeño, Butter and Chorizo.

•Fry and stir on medium heat, until onions are soft and translucent.

•Add in the beaten eggs, along with salt and pepper.

•Cook and stir until eggs are Scrambled and cooked through.

~Preparation for Biscuits:

•Preheat oven to 350 degrees

•Mix together the melted Butter and Cold buttermilk (this will create butter chuncks) stir and set aside.

•In a food processor, add flour, baking powder and salt and pulse several times to combine. Add in cheddar cheese, chives and pulse several times until

•Slowly pour buttermilk/butter mixture into flour mixture and pulse until dough is soft a forms a dough.

•Turn dough out onto a lightly floured surface and knead with flour until no longer sticky. Roll dough out into a 1/2-inch-thick sheet and cut with a floured cutter.

•Gently flatten and spread 2 pieces of dough until they are about 4 inches wide.

~Chorizo Eggs, Cheese Filling

•Place about 2 tablespoons of scrambled eggs onto the dough. Top with another piece of dough and pinch the sides until they are sealed.

•Place it on a baking sheet lined with parchment paper.

•Whisk together egg + water to make a egg wash, brush egg wash on each pocket.

•Repeat until all dough is used, gather and roll out scraps.

•Bake for 15 to 20 minutes or until golden brown.

• Serve immediately, store in your refrigerator or freezer.