Preheat your oven to 450 degrees Fahrenheit and pour the 4 tablespoons of melted butter into a 9x13 inch baking dish. Tilt and rotate the dish so the butter coats the bottom evenly, including the corners.

In a large mixing bowl, whisk together the flour, baking powder, and salt. Make sure the baking powder and salt are evenly distributed throughout the flour.

Add the cubed cold butter to the dry mixture and use a fork or pastry cutter to break it into pea-sized pieces. Work quickly and keep the butter as cold as possible, about 2 minutes.

Pour the cold milk into the dry mixture and stir gently with a fork until the dough just comes together. Stop as soon as you see no dry flour. The dough should look shaggy and slightly rough.

Turn the dough out onto a lightly floured surface and gently press it into a rough rectangle about 3/4 inch thick. Do not knead or overwork the dough.

Using a sharp knife or biscuit cutter, cut the dough into 12 roughly equal squares or rounds. Dip your knife in flour between cuts so the dough doesn't stick.

Gently place each biscuit into the buttered baking dish, arranging them in rows so they fit snugly but aren't crammed. The butter should come partway up the sides of each biscuit.

Bake at 450 degrees Fahrenheit for 18 to 22 minutes, until the tops are light golden brown and the edges are deep golden. Start checking at 18 minutes.

Let the biscuits rest in the pan for 2 to 3 minutes before transferring them to a cooling rack or serving directly. Serve warm with jam, gravy, honey, or alongside your favorite dish.