Preheat your oven to 425 degrees F.

Whisk together the flour, sugar, baking powder, salt and baking soda.

Using a pastry cutter, cut in the chilled butter, until it looks like coarse meal, with some pea sized butter pieces remaining.

In a separate bowl, combine the pumpkin purée and buttermilk.

Then add the pumpkin/buttermilk mixture to the flour.

Stir with a fork, but don't over mix.

Then turn the dough out onto a floured surface, and knead into a ball. It is supposed to be lumpy, that's what makes them so buttery and crumbly!

Flatten the ball into a circle disc shape, about 1 inch thick. The disc should be big enough to get 8 biscuits cut out of it.

Using a pizza cutter, cut the disc into 8 pieces.

Bake for 20 minutes.