In small bowl, mix soy sauce, marmalade, chili garlic paste, sesame seed and 2 tablespoons water. Set aside.
Using sharp knife, cut each biscuit into 2 layers. Press each biscuit half into 4-inch round.
Sprinkle 2 teaspoons green onion on each of 10 biscuit rounds; sprinkle lightly with pepper. Top with remaining rounds; press and reshape into 4-inch rounds.
On nonstick griddle pan or 12-inch nonstick skillet, heat oil over medium heat. Cook 3 to 4 filled biscuits at a time, 1 to 2 minutes. Turn; cook 1 to 2 minutes or until golden brown and no longer doughy. Place on paper towels; keep warm. Repeat with remaining biscuits, adding additional oil, if necessary.
To serve, cut pancakes into wedges. Serve warm with sauce.