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 is discovered, and husband John makes his special eggnog.

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 is discovered, and husband John makes his special eggnog.

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 is discovered, and husband John makes his special eggnog.

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 is discovered, and husband John makes his special eggnog.

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.

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.

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 Hot Little Biscuit location in Charlotte, North Carolina. In the middle of it all is her daughter's birthday.

Carrie builds and opens a new Hot Little Biscuit location in Charlotte, North Carolina. In the middle of it all is her daughter's birthday.

Carrie builds and opens a new Hot Little Biscuit location in Charlotte, North Carolina. In the middle of it all is 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 and run out of flour, but also discover a new path to success.

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 and run out of flour, but also discover a new path to success.

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 and run out of flour, but also discover a new path to success.

While her staff of accomplished bakers compete 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 days ends by making fresh biscuits with the farmer's wife.

While her staff of accomplished bakers compete 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 days 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.