1 can (10) buttermilk biscuits
1-2 tsp. (1/4 -1/2 inch pat) butter, per biscuit
1 tbsp. sugar, per biscuit
2 drops vanilla, per biscuit
milk

On a floured surface, roll out each biscuit into a flat circle approximately 6 inches in diameter. Add butter, sugar and vanilla to center of the circle. Fold dough up around ingredients. Place rolls in a baking pan (about 2 inches deep) with fold against bottom of pan. Pour milk over rolls until half way up on sides of rolls.

Bake in 325°F oven until tops of biscuits are crispy brown. Serve, spooning milk mixture over rolls.