Step 1

Preheat oven to 450˚F. Prepare a baking sheet with parchment paper or a silpat.

Step 2

In a large mixing bowl, combine flour, baking soda, baking powder, brown sugar, pumpkin pie spice, and sea salt until mixed.

Step 3

Add the cubed butter, and using either a pastry blender, two forks or a food processor, cut the butter into the mixture until it resembles coarse crumbs.

Step 4

In a small bowl, whisk together pumpkin puree and buttermilk until smooth. Pour into flour mixture and stir until just combined into a crumbly ball.

Step 5

Turn dough out onto a lightly floured surface. Gently roll out dough into a rectangular shape about ½ inch thick, being careful not to roll the edges too thin.

Step 6

Fold the dough crosswise into thirds (similar to folding a letter to fit in an envelope or a three page brochure), and gently roll out dough into the same rectangular ½ inch thick shape. Repeat this process 2-3 more times, again being careful not to roll the edges too much or the layers will seal.*

Step 7

Cut dough into rounds with a 2 or 3-inch cookie cutter (you can also use the top of a drinking glass if you don't have a cutter!). Place on prepared baking sheet. Chill for 15-20 minutes prior to baking to let butter cool back down so your biscuits rise and to allow the gluten do de-activate so they don't shrink!

Step 8

Bake for 15 minutes, until golden.

Step 9

Cool on a wire rack for 5 minutes. Brush with butter and drizzle with honey. Serve warm for best taste!