The sweet potato biscuits freeze beautifully--thaw, bake, and top them just before serving.
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.
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.
Top biscuit halves evenly with pork, remaining barbecue sauce, cabbage mixture, and chives.