Preheat oven to 425°F. Line a baking sheet with parchment paper; set aside.

Using a medium bowl, add the flour, baking powder, cinnamon, nutmeg and salt. Mix until well combined.

Cut the butter into 1/2" cubes and add to the bowl of dry ingredients.

Using a pastry cutter (or two table knives), cut the butter into the dry ingredients until butter pieces are pea-sized.

Add the buttermilk and stir lightly until absorbed. (Note: The dough will be sticky, but if it seems overly sticky, then just add more flour one tablespoon at a time until it becomes less sticky.)

Turn the dough out onto a generously floured countertop and shape into a rough square. (Note: Use additional flour to keep your hands from becoming too sticky from the dough.)

Cut the dough into 12 evenly sized pieces.

Using your hands, shape each piece of dough into a circle about 1/2" thick. Place biscuits on a lined sheet-pan. (If you desire crispier edges to your biscuits, then space them about 1" apart on the pan. If you desire softer edges, then place them so that they are almost touching.)

Bake at 425°F for 17-20 minutes, or until tops are golden in color.

Remove the biscuits from the oven and brush hot biscuits lightly with melted butter.

(Optional) To make the Icing, whisk together the milk and powdered sugar. Let the biscuits cool and then drizzle with Icing before serving.