Salmon Shortcakes

• 2 13 cups Bisquick baking mix
• 3 tablespoons butter or 3 tablespoons margarine, melted
• 12 cup milk
• 1 (10 1/2 ounce) can condensed cream of mushroom soup
• 12 cup milk
• 1 (16 ounce) can salmon, drained
• 14 cup ripe olives, chopped
• 1 tablespoon chopped pimiento
• 1 teaspoon parsley flakes
• 1 teaspoon Worcestershire sauce

1. Heat oven to 450*.
2. Stir baking mix, butter and 1/2 cup milk to a soft dough.
3. Gently smooth into a ball on floured cloth-covered board.
4. Knead 8-10 times.
5. Roll dough to 1/2" thick.
6. Cut with floured 3-inch cutter.
7. Bake on ungreased baking sheet about 10 minutes.
8. Heat remaining ingredients to boiling over medium heat, stirring frequently.
9. To serve, split warm shortcakes; spoon salmon mixture between and over halves.
10. Garnish with 2 pimiento stuffed green olives and 1 ripe olive arranged on toothpick.

bisquick baking, butter, milk, condensed cream, milk, salmon, ripe olives, pimiento, parsley flakes, worcestershire sauce

Taken from www.food.com/recipe/salmon-shortcakes-342890 (may not work)