Crusty Salmon Shortcakes


2 1/3 cups Bisquick baking mix
3 tbsp. butter, melted and cooled slightly
1/2 cup milk
1 can (10 1/2 oz) condensed cream of mushroom soup
1/2 cup milk
1 can (16 oz) salmon, drained
1/4 cup chopped ripe olives
1 tbsp. chopped pimiento
1 tsp. parsley flakes
1 tsp. Worcestershire sauce

Heat oven to 450F. 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" thick. cut with floured 3" 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