Cream the butter.
Gradually add the sugar, beating well.
Next, add the eggs one at a time, beating well after each addition.
Now add the buttermilk and beat well again.
Combine the flour and soda.
Turn the mixer down to slow (or stir) speed and gradually add the flour mixture into the creamed mixture.
Stir in the vanilla.
Shape the dough into a round, cover with plastic wrap and chill several hours or overnight.
Preheat oven to 400 degrees.
If you chill your dough overnight, remove it from the fridge about 15 minutes before rolling.
Working with ¼ to ⅓ of the dough at a time, roll dough to ¼” thickness on a lightly floured surface.
Cut into rounds using a large biscuit cutter.
Place the rounds 1 inch apart on lightly greased cookie sheets.
It's important that the dough is at least ¼" thick to give the teacakes a "cake-y" interior texture.
Sprinkle lightly with additional sugar.
Bake for 7-9 minutes or until the edges are very lightly browned.
Remove the cookie sheet from the oven and allow teacakes to cool for several minutes before transferring to wire racks to cool completely.
Makes about 30 teacakes.