Grease a bundt pan or a round cake pan with butter or cooking spray to prevent sticking.
Cut each biscuit into quarters to create bite-sized pieces. Set them aside.
In a skillet over medium heat, cook the chorizo until it’s browned and cooked through. Use a wooden spoon to break it up into smaller pieces.
Once the chorizo is cooked, remove it from the skillet and place it on a paper towel-lined plate to drain any excess grease.
In a large bowl, combine the cooked chorizo, biscuit pieces, shredded cheddar cheese, melted butter, and chopped green onions. Toss them together until well mixed.
Place the mixture into the greased pan, spreading it out evenly.
Bake in the preheated oven at 345°F (175°C) for 18 minutes, or until the monkey bread is golden brown and cooked thoroughly.
Remove the pan from the oven and let it cool for a few minutes.
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