Line two baking sheets with parchment paper.
Preheat the oven to 425.
In a large bowl, mix together the flour, sugar, baking powder and sea salt.
Cut the butter into slivers and add it to the flour mixture. Using your fingers, rub the butter into the flour mixture until it has the appearance of coarse meal. (If you have a food processor, transfer the flour mixture to the food processor and add the butter, pulsing until it reaches the same coarse consistency. Transfer back to the bowl).
In a separate bowl, whisk together the eggs and buttermilk. Add to the flour mixture and use a spatula or spoon to toss until well combined. Without kneading the dough, use your hands to collect the dough into a ball.
Lightly flour a clean surface and turn the dough out onto the surface. Use a rolling pin (or empty wine bottle) to roll out the dough into a large circle, about 2.5 centimeters thick and 2 inches wide. I like to use a cup or narrow-mouth jar to form my circles.
Place the biscuits on the baking sheet. Whisk together the remaining eggs and use a pastry brush to coat the biscuits with a thin layer of egg wash. (Make more as needed).
Sprinkle the everything seasoning generously on top of the biscuits.
Bake the biscuits for about 12 minutes, or until the tops and bottoms are golden brown. Remove them from the oven and let them cool on a separate surface or wire rack.