Ingredients
1/2 lb. thick-cut smoky bacon
16 coins fresh ginger
1 c. low-sodium chicken broth
1/4 c. mirin
1/4 c. unseasoned rice vinegar
2 tbsp. sugar
1 tbsp. soy sauce
1 container buttermilk biscuit dough
hoisin sauce
sriracha
Sliced scallions
Sliced radishes
Bread-and-butter pickles
Preparation
Step 1In a large skillet, cook bacon and ginger over moderately high heat, turning bacon once, until lightly browned, about 5 minutes. Spoon off all of fat in skillet. Add chicken broth, mirin, vinegar, sugar, and soy sauce to skillet and simmer over very low heat, turning bacon occasionally, until it is tender and liquid is reduced to a syrupy glaze, about 10 minutes. Cover and keep warm.Step 2Meanwhile, fill a roasting pan with 2 inches of water and set 4 ramekins in corners of the pan. Line a 9- by- 13-inch baking pan with parchment paper and spray with vegetable oil spray. Arrange biscuits in baking pan and set it on top of ramekins in roasting pan, over water. Cover roasting pan very tightly with foil and bring to a boil over high heat. Steam biscuits until fluffy and cooked through, about 8 minutes.Step 3Carefully split each biscuit with your fingers and arrange them on a platter; spread bottoms with hoisin sauce and Sriracha and top with glazed bacon. Drizzle each bun with some of glaze and garnish with sliced scallions, radishes, and pickles. Close buns and serve right away. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
