• Preheat the oven to 450
• Keep the butter for the biscuits in the fridge until ready to use
• Remove only the butter for the herb butter and bring to room temp
• Mix together flour, baking powder, cinnamon, Nutmeg, Kosher salt
  
• In another bowl mix together the pumpkin and buttermilk
• With a box grater, quickly grate the cold butter into the dry ingredients
• Stir to combine the wet ingredients with the dry ingredients, do not over mix, It should be shaggy and crumbly looking
• Turn the dough out onto a clean floured surface
• Create the shape of a rectangle with your hands
• Fold the dough over 2- 3 time and bringing back to the rectangle shape
• Cut the biscuits into your desired shape.
  
• Line a baking sheet with parchment paper or butter the pan
• Once the oven is pre-heated brush the tops with a little buttermilk
• Chill the uncooked biscuits for 15 minutes
• Bake for 18-20 minutes until golden brown on top
• Move to a rack when done
  
• Make the herb butter while the biscuits are baking by adding all the ingredients together
• Serve the biscuits warm with the butter

Herb Butter

• Chop the sage leaves or if you do not have fresh sage you can use 1 teaspoon of ground sage
• Mix together the room temp butter with the maple syrup, garlic and fresh chopped sage