Vegan Biscuits with Homemade Jam

Okay, okay, I know I promised you a dinner recipe, but I can't stop baking. Plus, the fish I made last night was after a couple glasses of wine so who knows what I put in it haha. I'm going a bit stir crazy being stuck at home (I reallly need to find out how to pick up shifts at work), so instead I'm just baking and eating continuously. Healthy, right? On the other hand, these biscuits turned out so well that next time I'm going to double the recipe and freeze the rest, this way I'll always have biscuits! The jam was also surprisingly easy, not to mention I had all the ingredients on hand. I'm way too excited about what to bake next so keep checking back!

Ingredients:
Biscuits-
1 cup coconut milk
1 tbsp apple cider vinegar
2 cups flour
1 tbsp baking powder
1/2 tsp baking soda
3/4 tsp sea salt
4 tbsp non-dairy unsalted butter (I used Earth Balance)

Jam-
2 cups strawberries
2 tbsp chia seeds
1/4 maple syrup or honey

Directions:
Biscuits-
1. Preheat oven to 450 degrees. Combine the coconut milk and vinegar, set aside. Prepare the rest of the dry ingredients. Cut in the butter with a fork or by hand until pea sized dough balls form. Place the wet ingredients in 1/4 cup at a time while stirring. Keep adding in until sticky (you might not need all of it). Knead a 5-6 times then place onto a flour surface. Form into 1 inch sized discs. (I used a large mason jar lid to cut them into circles, but you can also form them by hand).
2. Place about six to eight of these discs onto a pan touching. Brush melted butter on top, then slightly press down in the middle to prevent dough from rising in the center. (It should look slightly concave). Place in the oven for about 10-15 minutes or until fluffy and slightly golden.

Jam-
1. Place all ingredients into a high speed blender or a food processor. Blend until well combined, either add to sauce pan and simmer for 5-7 minutes or place directly into jars. Let sit in the fridge for an hour or two (this will help the chia seeds become gelatinous and thicken up the jam). I doubled the recipe and froze the extras! Small jars work better for us since it's difficult to go through a lot of jam in a week.