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.