Divide each biscuit in half by splitting the layers. Then divide each half into two other quarters so that each biscuit essentially turns into four separate, super thin biscuits. Repeat this for all five biscuits.

Place a small piece of cheese in each of the thin biscuits and pinch it sealed then set aside.

Pour tomato soup into a pot and turn the heat to high, stirring often so the soup doesn’t scorch.

Once the soup is gently boiling, carefully add your cheese dumplings one by one and once they start to float, cover them and drop the heat to a simmer. Cook for 5-10 minutes to finish cooking the dough and melting the cheese.

Finish with salt and pepper to taste.