In a small saucepan, combine butter and brown sugar. Cook, stirring, until a spreadable mixture forms. Spread the mixture on the bottom of a 9-inch round cake pan.

Heat butter in a large skillet set over medium heat. Add sliced apples, cinnamon and nutmeg. Cook, stirring occasionally, until the apples are tender and starting to caramelize. Remove from the heat and stir in fresh lemon juice. Arrange the apples in the cake pan, on top of the brown sugar mixture.

Preheat oven to 450 degrees F.

In a medium bowl, whisk together flour, baking powder, baking soda, sugar, and salt. Grate in frozen butter and immediately rub the butter into the flour mixture with your fingertips. Once the mixture resembles a coarse meal, toss in the buttermilk with a fork until combined. Sprinkle very small amounts of buttermilk on any dry areas and toss again with the fork.

Turn the dough out onto a floured surface. Using your figures, pinch the dough into 10 round biscuits. Arrange on top of the apples.

Bake until the biscuits are golden brown, about 30 minutes. Immediately invert onto serving platter. Using a spoon, serve immediately. Top each serving with a scoop of ice cream.