Preheat your oven to 425°F (220°C). In a large bowl, mix the flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the milk until just combined.

Turn the dough onto a floured surface and knead gently just until smooth. Roll out to about 1 inch thick and cut into biscuits. Place on a baking sheet and bake for 12-15 minutes or until golden brown.

While the biscuits are baking, heat olive oil in a large skillet over medium heat. Add the sausage and cook until browned. Remove the sausage and set aside, leaving the drippings in the pan.

In the same skillet, add the onion, bell pepper, and garlic. Cook until soft, about 5 minutes. Sprinkle flour over the vegetables and stir for about a minute.

Slowly pour in the chicken broth while stirring, then add the Cajun seasoning and diced tomatoes. Bring to a simmer. Add the shrimp and cooked sausage back into the skillet. Cook until the shrimp are pink and cooked through, around 5 minutes.

Give your gravy a taste and adjust the salt and pepper as needed.

Split the warm biscuits and ladle the Cajun shrimp and sausage gravy over the top. Dig in and enjoy every last bite!