Cook the bacon slices and the ginger together in a large skillet over medium-high heat. Cook until the bacon is well browned on the outside but not too dry or crisp, turning at least once during cooking. Reduce heat to low and spoon off any fat from the skillet.
Add to the skillet the chicken broth, mirin, vinegar, sugar, and soy sauce and simmer over low heat for about ten minutes or until the bacon is tender and covered in the syrupy glaze. Hold warm.
Fill a roasting pan with 2 inches of water and place a ramekin (4 total) in each corner of the pan. Line a 9” x 13” baking pan with parchment paper and spray with vegetable oil. Arrange the biscuits on the baking pan and set the baking pan on top of the ramekins in the roasting pan. Cover the roasting pan very tightly with foil and bring to boil over high heat on your stovetop. Steam the biscuits in this way until fluffy and cooked through, about 8 minutes.
Split each biscuit with your fingers and arrange them on a platter. Spread hoisin on the bottom of each biscuit. Add bacon and ginger pieces to each biscuit and drizzle some of the pan glaze and Sriracha over the top. Add radish slices and sprinkle with green onions and cilantro. Serve immediately.