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Preheat the oven to 450°F with a rack in the upper third. Line a baking sheet with parchment, or lightly grease.
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Place the biscuit flour in a medium bowl. Add the butter and toss to coat in flour. Work the butter into the flour until unevenly crumbly, with most bits the size of peas and some larger, flatter pieces remaining.
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Add the milk, then use a flexible spatula or bowl scraper to gently mix until a soft, sticky dough forms. If the dough seems dry, add additional milk, 1 teaspoon at a time, to the dry flour at bottom of bowl. If the dough seems very sticky, add 1 teaspoon extra flour. Resist the urge to add too much flour; softer dough makes biscuits that are more moist.
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Transfer the dough to a well-floured surface, then sprinkle with more flour. Press to flatten dough to about 1" thick, then fold the dough over onto itself; rotate 90° (a quarter turn). Repeat the flattening, folding, and turning process three more times to create flaky layers. If the dough sticks, stop and remove any stuck bits, then lightly flour the surface before continuing.
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Lightly flour the dough’s surface once again, then roll or pat it into a 5 1/2" square about 1" thick.
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With a floured 2" round cutter, cut out rounds, dipping the cutter in flour between each. Reroll scraps and repeat until all dough is used. Alternatively, pat the dough into a 6" square and cut it into nine 2" square biscuits.
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Place the biscuits onto the prepared baking sheet 1" apart (place closer together for softer sides).
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Bake for 9 to 13 minutes, until golden brown on top and bottom.
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Remove biscuits from the oven and immediately brush with melted butter and sprinkle with flaky salt. Serve warm.
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Biscuits are best fresh but can be stored for up to 24 hours in an airtight container.
