Mix baking mix, butter and 1/2 C milk with fork to soft dough. Knead 8 to 10 times on lightly floured cloth-covered board. Roll dough 1/2 in thick. Cut with floured 3-in cutter. Bake on ungreased baking sheet about 10 min. at 450 degrees.
In large saucepan, combine soup, 1/2 C milk, 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.
Originally Submitted
10/19/2013
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