Petite Sweet Potato Biscuits with Pulled Pork and Slaw Recipe

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

Petite Sweet Potato Biscuits with Pulled Pork and Slaw
Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Hands On Time:
15 mins
Total Time:
1 hrs 25 mins
2 dozen


  • 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. 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.

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