Preheat the oven to 425.

Mix all the dry ingredients together in a bowl.

Mix the eggs, vanilla and buttermilk in a separate bowl or measuring cup

Cut the butter into marble size pieces and work into the dry mixture until it’s the size of small peas and no smaller.

Add the liquids and stir to gently combine, leaving some dry flour unmixed is ok.

Turn it all out on to a surface and gently bring it together into a rectangle about 1 inch thick.

Cut circles using a 2 inch biscuit cutter. Transfer to a parchment lined baking sheet and brush with egg wash and sprinkle with sugar.

Bake on the middle rack 7 minutes. Turn the oven off without opening the door and let them stay inside 8 to 10 minutes more until golden brown.