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

Preparation

1. Toss together first 3 ingredients in a small bowl. Let
   stand 30 minutes. Rinse and drain well.
2. Whisk together mayonnaise, vinegar, and 1 Tablespoon barbecue sauce in a medium bowl. Stir in cabbage mixture and green onions. Add salt and pepper to taste.
3. 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.
4. Top biscuit halves evenly with pork, remaining barbecue sauce, cabbage mixture, and chives.