Add the crushed pork rinds, eggs, baking soda, and salt to a bowl.
Mix everything together until it forms a thick, cookie-dough-like consistency.
Divide the mixture in half and shape it into two biscuit patties.
Melt the butter in a cast-iron skillet over medium heat.
Place the biscuits in the skillet and cook for about 3 minutes. Flip and cook the other side for another 2 to 3 minutes, or until both sides are golden brown. Remove the biscuits from the skillet and set them aside.
Add the breakfast sausage to the same skillet. Cook while breaking it apart until completely browned.
Pour in the heavy cream and stir it into the sausage.
Add the cream cheese and continue stirring over medium-low heat until it melts and the gravy becomes thick and creamy.
Season the gravy with plenty of black pepper.
Place the biscuits on a plate, spoon the sausage gravy over the top, and serve immediately.
