Begin by heating a large skillet over medium-high heat. Once hot, add shrimp and langostino tails, cooking for 2–3 minutes until they turn opaque and fragrant. Use a spatula to gently stir them to ensure even cooking.

In the same skillet, add a splash of oil if needed and lower the heat to medium. Toss in diced onions, bell peppers, and chopped celery, sautéing them for about 5 minutes until they become soft and fragrant.

Once the veggies are softened, push them to the side and add butter to the skillet. Let it melt before sprinkling in flour, stirring for about 1 minute to form a roux. Gradually whisk in chicken broth and heavy cream, mixing until smooth.

Reintroduce the seared seafood into the rich gravy mixture, stirring gently to coat everything evenly. Allow this combination to simmer for another 2-3 minutes.

In a separate bowl, combine the Cheddar Bay Biscuit mix with milk and shredded mild cheddar cheese. Mix just until incorporated, being careful not to overwork the dough.

Preheat your oven to 425°F (220°C). Pour the seafood filling into a greased baking dish, spreading it out evenly. Gently dollop spoonfuls of the biscuit dough over the top of the filling.

Bake for 14-16 minutes, or until the biscuits are golden brown and flaky. Once out of the oven, melt a bit of butter and mix in garlic herb seasoning. Brush this mixture over the biscuit layer to enhance the flavor.