Crusty Salmon Shortcakes

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

Heat oven to 450°. 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.

An off-the-cupboard shelf lunch for drop-in guests- salmon in savory soup sauce over rich shortcake-sized biscuits. To make even easier biscuits with no rerolling, pat out dough on baking sheet and cut in diamonds or squares with a floured knife.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

1 thought on “Crusty Salmon Shortcakes

  1. Barb

    I have a box full of these cards that I forgot about until I saw this. May actually make this recipe as I am trying to cut down on red meat ann it would totally look right at home in my 70s kitchen!!!


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