Salmon Shortcakes

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 2 1/3 cups bisquick baking mix
• 3 tablespoons butter or 3 tablespoons margarine, melted
• 1/2 cup milk
• 1 (10 1/2 ounce) can condensed cream of mushroom soup
• 1/2 cup milk
• 1 (16 ounce) can salmon, drained
• 1/4 cup ripe olives, chopped
• 1 tablespoon chopped pimiento
• 1 teaspoon parsley flakes
• 1 teaspoon worcestershire sauce

Recipe

• 1 heat oven to 450*.
• 2 stir baking mix, butter and 1/2 cup milk to a soft dough. gently smooth into a ball on floured cloth-covered board. knead 8-10 times.
• 3 roll dough to 1/2" thick. cut with floured 3-inch cutter.
• 4 bake on ungreased baking sheet about 10 minutes.
• 5 heat remaining ingredients to boiling over medium heat, stirring frequently.
• 6 to serve, split warm shortcakes; spoon salmon mixture between and over halves. garnish with 2 pimiento stuffed green olives and 1 ripe olive arranged on toothpick.