Thaw biscuit dough pucks under refrigeration overnight or for 30 minutes covered at room temperature.
Flatten thawed biscuit dough evenly into a 3" circle on a board lightly dusted with flour. Scoop 1 - #40 scoop of filling onto the center of each dough piece. Crimp edges of the biscuit together to form a ball around the filling.
Steam filled bao on parchment paper (or on a flattened muffin pan liner) in a steamer basket, smooth side up, for 18-20 minutes, or cover and refrigerate filled bao for up to 24 hours at 40°F or below.
Whisk together dipping sauce ingredients. Refrigerate any leftover dipping sauce. Serve bao warm with dipping sauce or the condiments of your choice.
