Pre-heat oven to 425°F. Line two baking sheets with parchment paper and set aside. In a large bowl, combine flour, baking soda, baking powder, salt and sage.
Cut in the butter, blending with a fork or pastry blender until butter is in small, pea-sized pieces. In a separate medium bowl, combine the pumpkin puree and Greek yogurt. Mix the greek yogurt, pumpkin mixture into the dried ingredients. You may need to use your hands to get it completely blended.
Knead dough out onto a floured surface 6 or so times. Pat or roll out to a thickness of 0.5 inches. I found it easier to pat since the dough is a bit sticky. Cut out circles of 2-3 inches in diameter with the help of glass.
Transfer circles to baking sheets, brush the tops with melted butter, and place a sage leaf on each biscuit. Bake for 11-12 minutes, until biscuits are firm to the touch and cooked through, cool slightly and serve.