Buttermilk Pumpkin Biscuits

Preheat the oven to 425°F.
In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, salt, nutmeg, and cinnamon until well mixed.
Using your hands or a pastry blender, cut the diced cold butter into the flour mixture until the mixture is crumbly.
PRO TIP: Think of the texture as small pebbles in sand; don't overwork the butter into the dry ingredients.
In a separate bowl, whisk together the buttermilk, pumpkin purée, and molasses until smooth.
Make a well in the middle of the dry ingredients. Add the pumpkin buttermilk mixtures and use a wooden spoon or your fingers to mix the batter just until combined. The batter will be sticky.
Dust the surface of a clean countertop with a bit of flour. Turn the biscuit dough on the counter and dust with flour. Pat the dough into a 1" thick rectangle.
Cut the rectangle into 12 biscuits of roughly equal shape using either a round cutter or a knife to cut a simple 3 x 4 grid. Transfer the biscuits to a baking sheet, and space each biscuit 1" apart. Brush the tops lightly with buttermilk.
Bake for 18 to 20 minutes, or until a rich golden brown. Serve warm with butter and honey.