In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 diced yellow onion, ½ cup of chopped celery, and ½ cup of diced carrots. Sauté for about 5-7 minutes until tender.

Stir in 2 minced garlic cloves and continue to cook for another minute. Sprinkle in ¼ cup of all-purpose flour and mix well to form a roux.

Pour in ½ cup of dry white wine and stir to deglaze the pan, scraping up any browned bits.

Gradually whisk in 2 cups of fish stock and 1 cup of heavy cream, bringing to a gentle simmer.

Incorporate ¼ cup of chopped fresh parsley, 2 tablespoons of tarragon, 1 tablespoon of lemon juice, 1 teaspoon of Old Bay seasoning, along with salt and pepper to taste.

Gently fold in 1 pound of mixed seafood, ½ cup of frozen peas, and ½ cup of corn. Cook until seafood is cooked through.

In a mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and ½ teaspoon of baking soda. Cut in ½ cup of cold unsalted butter until mixture resembles coarse crumbs.

Stir in ¾ cup of sharp cheddar cheese, then pour in ¾ cup of buttermilk, mixing until just combined.

Roll out the dough to about 1-inch thick and cut out biscuits using a biscuit cutter.

Brush biscuits with 2 tablespoons of melted butter and bake in a preheated oven at 400°F (200°C) for 12-15 minutes.

Once the biscuits are baked, divide the creamy seafood filling among bowls and top each serving with a warm biscuit.

Serve immediately and enjoy.