1 can tomato soup
1 can refrigerator biscuits (not layered)
Velveeta cheese, diced
Milk (for tomato soup)

Mix tomato soup according to directions. Flatten biscuits; cut into quarters. Place piece of Velveeta in middle of biscuit. Wrap biscuit around cheese and seal tight. Drop into boiling soup. Cook until biscuits puff up (will look like dumplings).