Lightly dust a working surface with the flour. Place the mixture onto the floured surface and shape and press with hands until combined into a 1-inch thick square, about 8 x 8 inches, the dough will not be sticky.
Cut the dough into 4 even-shaped squares and stack them as evenly as possible on top of each other.
Lightly flour a rolling pin and roll the dough out into a 1-inch thick square, 8 x 8 inches.
Leave about a 1⁄4-inch border along the edges when cutting the biscuits to give even layers.
Using a 2 1⁄2 -inch floured biscuit cutter, press straight down into the dough, without turning.
Transfer to a parchment paper–lined sheet pan and repeat with the remaining dough.
Refrigerate the biscuits for 30 minutes before baking.
Transfer the biscuits to a new parchment paper–lined sheet pan.
Make sure that the biscuits are at least 1 inch apart on the sheet pan.
Melt 2 tablespoons butter then brush the tops of each biscuit and sprinkle with salt.
Bake until golden brown, 10 to 11 minutes.
Cool for 5 to 10 minutes before serving.
