1. Preheat oven to 475 degrees. Add the biscuit mix to a bowl. With a cheese grater, grate the butter into the mix. With your fingers, work the butter into the flour. Add the full jar of pumpkin butter and stir until the dough just comes together. Take care not to overwork.
2. Turn the dough out on a well-floured work surface and dust the top with flour. Using your hands, press it into a ½” thick rectangle (approx. 5 x 15”). Starting at one of the short ends, fold the dough in fourths. Rotate 90 degrees and repeat the pressing and folding two more times.  
3. Press the dough into a rectangle, about 1” thick. Using a 3” biscuit cutter, cut seven biscuits, reshaping, and cutting dough scraps as needed. Place biscuits on a parchment lined 8x8 “baking tray or 9” cake pan. You want the biscuits touching their neighbors, so crowd the pan. Place in oven and turn heat down to 350. Bake for 17-20 minutes, until golden and cooked through. Cool slightly before enjoying with butter and a drizzle of cinnamon honey.