Petite Sweet Potato Biscuits with Pulled Pork and Slaw

The sweet potato biscuits freeze beautifully–thaw, bake, and top them just before serving.


  • 1 cup finely chopped red cabbage
  • 1/2 cup shredded carrots, chopped
  • 1 teaspoon kosher salt
  • 1 tablespoon mayonnaise
  • 1 tablespoon red wine vinegar
  • 1/3 cup barbecue sauce, divided
  • 1/4 cup sliced green onions
  • Kosher salt and freshly ground black pepper
  • 12 Sweet Potato Biscuits
  • 2 tablespoons butter, melted
  • 1/2 pound warm barbecue pork (without sauce), chopped
  • 1 tablespoon chopped fresh chives


  1. Toss together first 3 ingredients in a small bowl. Let
    stand 30 minutes. Rinse and drain well.
  2. Whisk together mayonnaise, vinegar, and 1 Tablespoon barbecue sauce in a medium bowl. Stir in cabbage mixture and green onions. Add salt and pepper to taste.
  3. Preheat oven to 450°. Split biscuits, and brush with butter. Place in a single layer on a baking sheet. Bake 5 minutes or until golden.
  4. Top biscuit halves evenly with pork, remaining barbecue sauce, cabbage mixture, and chives.

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