Instructions

1. Preheat the oven to 400°F and lightly grease two cookie sheets.
2. Using either a hand mixer or a stand mixer (affiliate link), beat the butter until it becomes soft and turns a pale yellow color.
3. Gradually add the sugar to the butter, continuing to beat until well combined.
4. Add the eggs one at a time, beating well after each addition.
5. Pour in the buttermilk and beat until the mixture is smooth and well blended.
6. In a separate medium-sized bowl, mix together the flour and baking soda.
7. Reduce the mixer speed to its lowest setting and slowly add the flour and soda mixture to the creamed mixture. Then, add the vanilla extract and mix until evenly distributed.
8. Shape the dough into a round or rectangle shape, cover it with plastic wrap, and refrigerate it for several hours or overnight.
9. Once  chilled, divide the dough into portions and roll each portion to a thickness of about 1/4 inch on a surface lightly dusted with flour.
10. Using a large biscuit cutter or the rim of floured glass, cut out the dough in rounds. Gather any remaining dough scraps, re-roll them, and continue cutting until all the dough is used.
11. Arrange the rounds on the prepared cookie sheets, spacing them about 1 inch apart. Lightly sprinkle with additional sugar over the tops of the rounds.
12. Bake for 7 to 9 minutes, or until the edges of the tea cakes are just starting to turn lightly golden brown.
13. Remove the cookie sheets from the oven and allow the tea cakes to cool for a few minutes before transferring them to wire racks to cool completely.