Preheat oven to 350 degrees.

In a medium skillet, bring to a boil the soup and water.

Cut the roast beef into bite size pieces and add to the soup to heat through about 5 minutes. Turn off heat.

Take each biscuit and using a rolling pin, roll to more than 1/2 it's size or 5 inches.

Drain beef as you place a couple spoon fulls on each biscuit. Sprinkle about 2 TBS of the shredded cheese on top of the beef.

Bring all of the outer edges of biscuit together and twist to seal.

Place on prepared baking sheet. Bake for 15 minutes or so, until biscuits are golden brown.

Serve the extra soup in tiny bowls or ramikins next to the dumplings.