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Heat oven to 425 degrees. Line a large rimmed baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, sugar and salt.
Toss the butter in the flour mixture to coat. Use your fingers or a pastry blender to cut the butter into the flour until the mixture is coarse and sandy, with a few larger, pea-size pieces.
Make a well in the center and add the pumpkin purée and buttermilk. Stir gently with a fork until the flour mixture is moistened. Do not overmix.
Scoop the dough into 10 biscuits, about ⅓ heaping cup each, and place on the prepared sheet 2 inches apart. Brush the tops with additional buttermilk.
Bake until golden on top and cooked through, 15 to 20 minutes. Let biscuits rest and cool for 10 minutes.
While the biscuits bake and rest, make the honey butter: In a medium bowl, stir the butter and salt together with a flexible spatula until soft and well mixed. Drizzle in the honey and fold a few times until the honey is incorporated but the mixture is still a bit streaky. Cover and refrigerate.
Serve the biscuits warm, with a sprinkle of flaky salt, if using, and the honey butter.