It’s a full life, every day. Carrie Morey runs a growing business based on her mother’s biscuit recipe. She does this from her kitchen, her car, food festivals, her daughter’s volleyball games, and anywhere else she finds herself around Charleston.
Carrie builds and opens a new location amidst her daughter's birthday.
On the day Carrie and her team are set to finally launch a rebrand of their biscuit business, the coronavirus overtakes America. Over the next months, she will shed staff, run out of flour, but also discover a new path to success.
While her staff of accomplished bakers competes to make the best pie, Carrie takes employees to a South Carolina dairy farm to see how one of their essential ingredients, buttermilk, is made. The day ends by making fresh biscuits with the farmer’s wife.
Carrie shows off her Charleston roots making shrimp and grits on the water with her dad. They create a giant feast with Callie, her culinary inspiration and mom. Then she and her lifelong friends create a girls’ only dinner and re-live how they banded together to launch the biscuit empire.
Carries creates recipes for her next cookbook, which is difficult because she never uses recipes! She also meets with Charleston barbecue chef Rodney Scott to discuss business and collaborations. Somehow, she finds time to mentor a woman just entering the online bakery business.
Carrie takes an RV road trip with chef Nathalie Dupree. The two explore biscuit making on a drive from Charleston to Atlanta, stopping to sample biscuits made in a gas station. They meet chef Deborah Vantrece of Atlanta’s Twisted Soul Restaurant, comparing stories of how they all came to understand the Southern cultural importance of biscuits.
The Morey family puts together an annual outdoor feast on the barrier islands. This year, Carrie shows us how she prepares oyster pie with her aunt, makes a mess with a British guest, and passes a family recipe to her youngest daughter, Sarah. Then, on the bluffs over the river, under mossy oak trees, the family gives thanks.
Carrie hires her long-time friend Mason to sell more biscuits in grocery chains. Mason helps land their largest deal ever- 1,200 stores! The team has 45 days to figure out how to bake, store and deliver 40,000 additional biscuits every week.
Carrie must rebalance her work and her life. There are hundreds of daily decisions and a few big choices about the future of Hot Little Biscuit. Will she have to close a store? Can she afford to expand the bakery? Is she willing to let go of some things in order to grow? A new team arrives to promote big plans and big risks.
The biscuit business is booming, but nothing is easy at Callie’s Hot Little Biscuit. Carrie struggles to find and keep employees at her eateries. The main bakery is stretched to the limit trying to keep up with online and retail demand. Carrie searches North Charleston for the perfect new bakery space, but when her youngest daughter is diagnosed with epilepsy, business problems take a back seat.
Carrie is on the road to the upstate of South Carolina for her first speaking tour. She needs a lot of practice before she gets on stage and she and Tarah learn a few hard lessons. Carrie and Amy visit Caroline’s Cakes in Spartanburg to get ideas for a new bakery and learn to decorate with caramel icing. In Greenville, they make a few food finds at a grocer that Carrie takes home for supper.
Water is the essence of Charleston and Carrie grew up with “saltwater in her hair.” She and her dad head to the coastal islands to harvest oysters by hand, which leads to a backyard oyster roast on Shem Creek. She takes her staff to the bay to learn how to crab with Tia, a local expert. The day is completed when Carrie demonstrates an original recipe for a delicious fish sandwich dinner.
Carrie heads to Birmingham, another Southern city with a strong food culture. She swaps biscuit recipes with Becky Satterfield and cake recipes with Brian Hart Hoffman. She visits with her business mentor for advice, gets a Civil Rights history tour, and makes pimento cheese with local food entrepreneur Ashley Mac. They visit the University of Alabama to see if it’s the right college for Caroline.
Carrie and Amy head to Ohio to see how raw wheat is milled into the flour they use in biscuits. In Toledo, they make Hot Little Biscuits for all the plant employees who prepare and package their flour. Amy introduces Carrie to the sport of curling. Back in Charleston, Ashley and Annalyel make two very different cakes for a staff baby shower.
Carrie and Krysten create a Persian feast for International Women’s Day. The meal blends locally farmed food, including rice and beans, with fresh herbs from Carrie’s garden. The result is a delicious Southern/Middle Eastern fusion. Tarah and the marketing team reveal the secrets of Carrie’s social media success. Carrie bravely buckles in the passenger seat as daughter Cate learns how to drive.
Carrie is the perfect foodie to lead an insider’s guide to a food-lover’s city! She takes a tour of her favorite Charleston eateries. She learns how to make her favorite espresso, takes John for breakfast by the harbor, creates a killer chicken sandwich in an historic inn, shows off one of the best seafood houses in America on King Street, and has drinks with friends at her brother’s wine bar.
A big box store places a huge order, and the team must redesign packaging. They also have to find a co-packer to help make the new biscuit crackers. The team visits McLeod Farms in McBee to create a peach biscuit. Carrie hosts a dinner at Oak Hill Café in Greenville where Chef David Porras turns up the style on Carrie’s french onion soup recipe.
Even with strong sales, competitors are undercutting the grocery business. The team hosts its first-ever taste test to discover what they are doing right and what they are doing wrong. Carrie finally finds the perfect new bakery space, but will she choose to move her operation? Former employee Bea opens a new café on Kiawah Island, and daughter Caroline has finally found her college home.
Carrie and her mom are in the kitchen creating the original ham biscuits for a special holiday party. The holidays bring a new craze to the retail stores and home life. A car is towed, a cavity discovered, and husband John miraculously makes his special eggnog while watching his alma mater play in a bowl game. Carrie and her family share the charm of the holidays in Mount Pleasant.
