In a large mixing bowl, sift together the flour, baking powder, salt, and ½ cup of the sugar. Add the butter and cut in with 2 knives or a pastry blender to coarse-crumb consistency. In a large bowl, beat the eggs. Add the milk until fully combined. Gradually stir the egg and milk mixture into the flour mixture. Knead the dough for about 20 seconds on a lightly floured board. Pat half the dough into each cake pan. Brush the surfaces with melted butter. Bake for 12 to 15 minutes, until lightly browned. Turn the shortcake layers out onto cooling racks.