Pumpkin gives these light and flaky biscuits a pretty orange hue and an earthy flavor that pairs well with honey butter and salty country ham. Be sure to use pure pumpkin puree, not pumpkin pie filling, which is sweetened and spiced.
Preheat oven to 400°F. Heat oil in an 8-inch cast-iron skillet over medium-high. Add ham, and cook, stirring often, until crispy and well browned, about 8 minutes. Remove ham from pan, and let cool. Set aside. Wipe skillet clean with a paper towel, and place in oven to heat.
Combine flour, baking powder, baking soda, and salt in a medium bowl. Add cold butter pieces to flour. Using a pastry blender or 2 forks, cut butter into flour mixture until coarse crumbs form. Place bowl in freezer 10 minutes to chill.
Whisk together pumpkin and butter-milk in a small bowl. Stir in crispy ham. Add buttermilk mixture to flour mixture, stirring until just moistened. Place dough on a floured work surface, and gently pat to 1-inch thickness. Using a 2 1/2-inch round cutter, cut dough into 8 biscuits. Remove skillet from oven, and melt 1 tablespoon of the softened butter in hot skillet, swirling to coat. Arrange biscuits in skillet, with sides touching. Melt another 1 tablespoon of the softened butter, and brush over tops of biscuits. Bake in preheated oven until biscuits are puffed and browned, about 15 minutes.
Combine honey and remaining 4 tablespoons softened butter in a small bowl. Serve honey butter with biscuits.