Episode list

It's a full life, every day. Carrie Morey runs a growing business based on her mother's biscuit recipe from her kitchen, her car, food festivals, her daughter's volleyball games, and anywhere else she finds herself around Charleston, South Carolina.

Carrie builds and opens a new Hot Little Biscuit location in Charlotte, North Carolina and still gets home for her daughter's birthday.

On the day Carrie and her team are set to finally launch a re-brand of the biscuit business, the corona virus overtakes America. Over the next months she will shed staff, run out of flour, and discover a new path to success.

While her staff of accomplished bakers compete to make the best pie, Carrie takes a few employees to a South Carolina dairy farm to see how one of their essential ingredients, buttermilk, is made. They make fresh biscuits with the farmer's wife.

Carrie shows off her Charleston roots making shrimp and grits on the water with her dad, creating a giant feast with Callie, her culinary inspiration and mom. Then she and her lifelong friends create a girls only dinner and relive 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. She also finds time to mentor a woman just entering the online bakery business.

Carrie gets into an RV with chef Nathalie Dupree and the two explore biscuit making on a drive from Charleston to Atlanta, stopping to sample biscuits made in a gas station restaurant, then meeting chef Deborah Vantrece of Atlanta's Twisted Soul Restaurant as they compare stories of how they all came to understand the importance of biscuits in Southern culture.

The Morey family puts together a huge outdoor feast on the islands surrounding Charleston each year. This year, Carrie shows us how she prepares oyster pie with her aunt, Eaton Mess with her British guest, and passes a family recipe to her youngest daughter, Sarah. Then, on the bluffs over river under mossy oak trees, the family gives thanks.

Carrie has hired her long-time friend Mason to sell more biscuits into grocery chains. Then Mason helps land their largest grocery store deal ever- 1,200 stores. The team has 45 days to figure out how to bake, store and deliver 40,000 additional biscuits each week. The bakery team is also creating and testing a new sausage biscuit.

Carrie must re-balance 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.