Prep note: One of the secrets to extra-flaky biscuit lies in using cold butter. Leave your butter in the refrigerator until you need to use it in Step 3 of Recipe Directions. 

1. Mix the dry ingredients: Add the flour, baking powder, sage, salt & nutmeg to a large mixing bowl. Whisk to combine. Set aside.
2. Mix the wet ingredients: Add the pumpkin, buttermilk, & maple syrup to a small bowl – I typically just use a liquid measuring cup. Whisk to combine. Set aside. 
3. Grate the butter: Grab the cold butter from the refrigerator. Working quickly, grate the butter directly into the dry ingredients – the large holes-side of a standard box grater will work great. Stir to combine, coating the grated butter pieces with flour. No need to overmix or worry about the large pieces of butter – they are the key to flaky, tender biscuits.
4. Mix the biscuit dough: Add the wet ingredients to the flour-butter mixture. Stir just until combined, taking care not to overmix the dough – the mixture will be very shaggy & crumbly at this point, & that is fine!
5. Fold the biscuit dough: Turn the dough onto a lightly floured surface. Use your hands to press the dough into a rectangle, roughly 10×4 inches. Fold the left third of the rectangle (horizontally) into the center of the rectangle; repeat with the right third – I find it’s easiest to use a bench scraper to help fold the dough. Rotate the dough 90 degrees, then press down on the layers, forming the dough into another 10×4 rectangle. Repeat the folding, turning, & pressing 2-3 more times. After the last turn, press the dough into a 10×4 rectangle, roughly 3/4-inch thick. Flaky biscuit tips: Be patient & work quickly – the pumpkin biscuit dough will be very shaggy at first, but by the second or third turn, it will really begin to come together. If at any point the dough begins to feel especially soft or warm (or you can begin to smell the butter melting), pop it in the fridge or freezer to chill for a few minutes. [gallery columns="2" size="full" ids="13264,13265,13266,13267,13268,13269"]
6. Cut the biscuits: Using a 2 1/2-inch biscuit cutter, cut into biscuits, reshaping any scraps until you have 9-10 biscuits. Flaky biscuit tip: Twisting the biscuit cutter as you cut biscuits “seals” the edges & prevents the biscuit from rising. Instead, firmly press the biscuit cutter straight down through the dough & pull it straight back up, preserving its flaky layers. [gallery columns="2" size="full" ids="13270,13271"]
7. Freeze: Transfer the cut biscuits to a plate or small baking sheet & set in the freezer to chill for 10-15 minutes as the oven preheats.
8. Preheat the oven to 450 degrees F. Lightly grease a well-seasoned 10-inch cast iron skillet & set aside.
9. Bake the biscuits: Once the oven is preheated, remove the pumpkin biscuits from the freezer & transfer to the prepared skillet. The biscuits may need to touch in places in order for them to fit in the skillet, which is totally fine. Brush the tops of the biscuits with buttermilk. Place in the oven and bake for 18-20 minutes, until the tops are golden brown & shiny.
10. Make the garlic herb butter: Meanwhile, as the biscuits bake, prep the garlic herb butter. Add the butter, garlic, herbs & maple syrup to a small bowl. Stir to combine. Taste & season with salt or ground black pepper, as desired. Set aside, or store in an airtight container in the refrigerator for up to 1 week. 
11. Serve the biscuits warm, slathered with garlic herb butter. For a festive touch, press half a pecan & fresh herbs into the top of the biscuits for a pumpkin-like appearance. Enjoy!