Petite Sweet Potato Biscuits with Pulled Pork and Slaw

Southern Living
Petite Sweet Potato Biscuits with Pulled Pork and SlawRecipe

Photo: Hector Sanchez; Styling: Buffy Hargett Miller

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

Makes 2 dozen


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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
2 tablespoons butter, melted
1/2 pound warm barbecue pork (without sauce), chopped
1 tablespoon chopped fresh chives


Hands-on: 15 Minutes
Total: 1 Hour, 25 Minutes

1. Toss together first 3 ingredients in a small bowl. Let stand 30 minutes. Rinse and drain well. Whisk together mayonnaise, vinegar, and 1 Tbsp. barbecue sauce in a medium bowl. Stir in cabbage mixture and green onions. Add salt and pepper to taste.

2. 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.

3. Top biscuit halves evenly with pork, remaining barbecue sauce, cabbage mixture, and chives.

Created date

November 2015