Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Hands-on Time
15 Mins
Total Time
1 Hour 25 Mins
Yield
Makes 2 dozen

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

How to Make It

Step 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.

Step 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.

Step 3

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

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