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Petite Sweet Potato Biscuits with Pulled Pork and Slaw

Photo: Hector Sanchez; Styling: Buffy Hargett Miller

Hands-on time 15 mins
Total time 1 hr, 25 mins
Yield

Makes 2 dozen

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

Ingredients

  • 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

How to Make It

  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.