43 comments

  1. says:

    February 18, 2015 at 7:14 am

    After a weekend of snow, then rain, then flooding, and finally freezing, we’re housebound. The snowbanks are taller than I am. Cars have been frozen into driveways. The entire city is like a giant slip and slide. So, I will stay here, in my cozy home DREAMING OF THESE BISCUITS AND GRAVY. And sure, I could say that you’re cruel for posting them, but I won’t. I’ve gotta save my energy for ice chipping.

  2. themoonblushbaker says:

    February 18, 2015 at 8:33 am

    I wish I could send you ray of sun shine from Australia! It is so warm here and I am wishing I was back in the snow again. The Lap Cheong gravy has me in stitches!!! I love when it goes all crispy from frying it it own fat goodness. I think it would be perfect topping to these! Happy Year of the Goat Cynthia.

  3. says:

    February 18, 2015 at 8:39 am

    Oh my god!!!! This is literally everything I love combined into one – buttery biscuits, SCALLIONS, chinese sausages (yes, they are divine in sticky rice!), gravy. I love the way you use the various flavors of Asia and incorporate it into something as.. er. brunch-ish as biscuits and gravy! Love everything about this <3.

  4. says:

    February 18, 2015 at 8:51 am

    Cindy – these towering biscuits look amazing…but I have to tell you, the lap cheong gravy is genius! : ) I loved those sweet sausages growing up and while I don’t indulge in them often enough now, I still love them and the idea of using them for gravy like this is such a neat twist. Nice mix of cultures and flavors!

  5. says:

    February 18, 2015 at 11:15 am

    Oh My Lord Honey I just love you too much!! Ooh these biscuits are perfection..and I love that gravy.. give me any milk based gravy.. You out did yourself this time my friend.. and thanks for the love… xoxo

  6. frolicchocolate says:

    February 18, 2015 at 1:13 pm

    aaaaaand now I’m craving biscuits and gravy! i absolutely LOVE your spin on the classic version. and dude your lately sounds exactly like my lately: cozy hermit life, eating breakfast (and dinner… and grinner) in bed, all the netflix, and hoping there’s enough food so that i don’t have to leave my spot next to the fire/range/oven. i’ve been working on my biscuit game too (except made with spelt/einkorn). so you KNOW ima be recipe testing with this whole post in mind. p.s. your styling and props = dreamy. as always.

  7. says:

    February 18, 2015 at 4:54 pm

    I can’t believe the combos you can come up with every time! You definitely make up some of the best fusion food on the web!! And you make me miss asian stuff so much!
    Love from Sunny Italy (it’s about 50-55 F˚ here these days – can-t complain!)

  8. says:

    February 18, 2015 at 5:28 pm

    these biscuits are pillowy perfection! frank has such a soft spot for biscuits (there’s always a stop for bojangles biscuits when we’re visiting his fam, which i’m sure are no comparison to these lovelies!) and i totally feel guilty not making them more often, or at least on special occasions. i am in constant admiration of how you fuse your roots together and create such magic! big, big hugs! xo

  9. says:

    February 18, 2015 at 5:57 pm

    STAAAAAHP where was my dinner invite?! Gah these look delicious. Like mouth actually watering, delicious. Also laughed out loud at good ol’ barely related/not at all, Cyrus. <3

  10. chockywoky says:

    February 18, 2015 at 6:02 pm

    This is too good! I marvel at how you always come up with these recipes :) The wonderful thing is that my mum loves scallion scones and dad, lapcheong (we have 5 packets stowed away somewhere in the house). Happy new year!

  11. says:

    February 18, 2015 at 7:43 pm

    I don’t know why I am so shy about commenting on your blog. Its just so beautiful. But these biscuits have brought me out of my shell. I am such a biscuit girl and these look and sound mighty tasty. Love the addition of the scallions, too!

  12. says:

    February 18, 2015 at 7:44 pm

    I think you already know this, but Southern Food + Asian Flavors = my personal heaven!!! Can I jump through the screen to eat your leftovers?? No, but really, can I?

    Also, I just read the interview and need to say one thing: BOJANGLES. We are kindred foodie spirits, my friend.

  13. says:

    February 18, 2015 at 10:14 pm

    Seriously, you have the most creative recipes. I love coming here!! AND your writing is KILLER. AND your weekend sounds perfect. Like give me some days full of Nexflix please, that sounds awesome and you have me convinced that is how I need to spend my weekend. Doing it, but only after I make some biscuits and gravy! :)

  14. says:

    February 19, 2015 at 4:59 am

    I love your fusion-y take on traditional biscuits – it’s so clever because it never seems forced or out of place, just super delicious! And your pictures, as ever, are just stunning. Stay warm friend! xo

  15. Lan | morestomach says:

    February 19, 2015 at 10:52 am

    i have an affinity for scallions too, i like it garnished on everything except dessert. i think it leaves dw baffled. other things that confuses dw: lap xeong (i know.) and biscuits + gravy. he’s from upstate NY, the man is odd. i know. anyway, these biscuits from local milk are amazing and the addition of the scallions is delightful, something that i must do next time i’m feeling southernly.

  16. says:

    February 19, 2015 at 3:49 pm

    Cynthia, you’ve done it again! I absolutely adore how you take both classically American & Chinese dishes and alter them to span across cultures in such a harmonious (and delicious) way. You’re an inspiration! Also, I think we may need add a subtitle to your blog name…something like Two Red Bowls [full of scallions]. hehe :) XO

  17. says:

    February 19, 2015 at 6:33 pm

    Happy CNY to you, too, Cynthia. I am not quite familiar with Southern food , but it seems like my kind of food judging from this post, and from your ‘helpers’ blogs. :) I could definitely go into my hermit mode with this biscuits and Lap Cheong gravy this weekend :)

    Btw, bickering part was why we eloped. I would not have won otherwise.. hahaha But best of luck to you and B2. I really hope you don’t need to invite him. xoxo

  18. vikalinkafood says:

    February 20, 2015 at 3:14 pm

    It’s always a wonder what you are going to come up with next, Cynthia! I love reading your post for so many reasons and one of them is you often write about food I know nothing about! What’s that sausage called again? I can’t remember but I know I need it! Also, same story about scallions going limp and then dry in my fridge. I usually have one in each crisper because I forget I already bought a bunch…and dill…dill always dies on me.

  19. says:

    February 21, 2015 at 8:15 am

    Cynthia, ok, I just spent way too much money at Shop Fog Linen. . :) I grew up in Texas in a Korean kitchen. . so yeah, my mother and grandmother only cooked Korean food .. occasionally my mother would make spaghetti but that was on a very rare occasion. I love biscuits and love the Asian spin on these biscuits . . I need to try this lap cheong gravy! gorgeous! (also I don’t know why but I am unable to click out to any of your links or social media icons? maybe this is on my end?) I had to just hover over and type in the URLS. . I can’t even copy and paste? maybe this is intentional?)

    • tworedbowls says:

      February 21, 2015 at 5:10 pm

      Alice!! Oy, I’m so sorry about the link issue — I don’t know why that would be! The links are supposed to open in new tabs, so maybe it’s a pop-up issue? No idea… Technology baffles me. Sorry you had to type the URL in, that’s so annoying :( but I’m glad you made it to Fog Linen!!! Oh MAN isn’t she the best?! I want to buy up literally everything she makes. And omg — spaghetti was the only Western thing my mom made, too!!! I lol’ed when I read that. It sounds like we were kindred spirits as kids, lol. Thanks so much for stopping by, lady!!!

  20. says:

    February 22, 2015 at 7:01 am

    I love Southern biscuits and these look plain perfect! Can’t wait to make these. Maybe not for breakfast (the idea of having gravy first thing in the morning just doesn’t appeal to my Nordic heart) but maybe for lunch or dinner. Hope your small family of two has had a wonderful weekend so far. xx

  21. says:

    February 23, 2015 at 12:05 am

    Lap cheong gravy…oh my. I think they serve that in heaven :p Love the Asian fusion in this recipe!

    I am dreading the day I have to tell my mom that my great grandpa’s niece’s son’s best friend’s twin sister’s dog-walker will not be invited to my wedding. Why does the concept of a small intimate wedding not exist in the Chinese culture?!

  22. says:

    February 23, 2015 at 11:28 am

    Even as a vegetarian, this sounds mouth watering. Scallions in biscuits will most definitely be in my near future.
    A tip for the scallions: trim off the root ends and place in a tall glass of water and keep them as you would fresh flowers! I swear they last SO much longer and never go limp or soggy on me.

  23. says:

    February 23, 2015 at 1:48 pm

    Amazing recipe Cynthia! That gravy really sounds to die for and the biscuits look cute. I love that weather when it’s clear, cold and quiet. Hasn’t been a lot like that over here in Amsterdam though.. Only pouring rain..

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