2 1/3 cups Bisquick baking mix
3 tablespoons butter, melted and cooled slightly
1/2 cup milk
10 1/2 ounce can condensed cream of mushroom soup
1/2 cup milk
16 ounce can salmon, drained
1/4 cup chopped ripe olives
1 tablespoon chopped pimiento
1 teaspoon parsley flakes
1 teaspoon Worcestershire sauce
Preparation
Instructions:
Heat oven to 450 degrees. Mix baking mix, butter and 1/2 cup milk with fork to soft dough. Knead 8 to 10 times on lightly floured cloth-covered board. Roll dough 1/2 inch thick. Cut with floured 3 inch cutter. Bake on ungreased baking sheet about 10 minutes.
In large saucepan, combine soup, 1/2 cup milk, the salmon, olives, pimiento, parsley flakes and Worcestershire sauce. Heat to boiling over medium heat, stirring frequently. Split warm shortcakes; serve salmon mixture between halves and over shortcakes. 6 servings.