Brown the breakfast sausage in a skillet over medium-high heat, breaking it into crumbles, until deeply browned and no longer pink, about 6 to 8 minutes.

Reduce heat to medium, add 2 tbsp butter and the flour to the pan, and stir constantly for 1 minute. Whisk in the milk, bring to a gentle bubble, and cook until thickened, about 2 to 3 minutes. Season with salt and pepper.

Preheat oven to 375°F. Press the biscuit dough into a buttered 12-inch pizza pan, pinching the seams to form one large round with a slightly raised edge.

Spread the sausage gravy over the dough, leaving a 1-inch border, then top with the shredded cheddar.

Bake for 18 to 20 minutes until the crust is golden and the cheese is bubbly. Let cool 3 minutes, then slice and serve.