Combine apricots, 3/4 cup sugar and tapioca in medium saucepan. Stir in water. Bring to boil on medium heat, stirring occasionally. Pour into 9-inch square baking dish.
Mix flour, 2 Tbsp. sugar and baking powder in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add milk; stir until mixture forms soft dough. Drop by heaping tablespoonfuls onto fruit mixture.
Bake 30 min. or until biscuit topping is golden brown.
Kraft Kitchen Tips!
Top each serving with 2 Tbsp. thawed Cool Whip Whipped Topping or a small scoop of vanilla ice cream.
Calories From Fat
% Daily Value
Fat 6 g
Saturated fat 4 g
Cholesterol 15 mg
Sodium 100 mg
Carbohydrate 87 g
Fibre 7 g
Sugars 68 g
Protein 4 g
8 servings, 1/8 recipe (159 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.