How She Rolls

It’s a full life, every day for Carrie Morey, who 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. Carrie and her team enjoy a morning serving from a new food truck, present a cooking demonstration and hold the company’s first ever staff retreat.

Carrie and her team make final preparations to open a new Callie’s Hot Little Biscuit location in Charlotte, NC. Carrie travels to Charlotte to meet the new store’s general manager and assist with training. In the middle of it all, Carrie must return home to celebrate her daughter’s birthday. Shortly after a successful opening, the coronavirus pandemic reaches the Southeast.

On the day Carrie and her team are set to finally launch a rebrand of their biscuit business, the coronavirus overtakes America, forcing the team into uncharted territory and an uncertain future. Carrie’s adaptability becomes an asset, however. Over the next few months, despite having to shed staff and facing supply chain challenges, Callie’s Hot Little Biscuit discovers a new path to success.

Carrie takes employees to Hickory Hill Milk, a South Carolina dairy farm, to see how one of their essential ingredients, buttermilk, is made. All are impressed by the robotic technology used in modern dairy farming, and Carrie concludes the trip by baking biscuits with the farmer’s wife. Meanwhile, back at Callie’s Hot Little Biscuit, a staff of accomplished bakers competes to make the best pie.

Carrie shows off her Charleston roots making shrimp and grits with her dad. She then teams up with her mom, Callie, to prepare snapper for a dinner party. Then, Carrie joins a few of her lifelong friends for a girls’ night. Together, they prepare a salmon dish for dinner and reminisce about the early days of Carrie’s business and how they banded together to help launch her biscuit empire.

In the middle of the pandemic, Carrie is asked to write a new cookbook. She creates recipes for her next book, enlisting a friend to assist in the process. Carrie also meets with famous Charleston barbecue chef Rodney Scott to discuss business and collaborations and somehow finds the time to mentor a woman just entering the online bakery business.

Carrie takes a 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 also meet chef Deborah Vantrece of Atlanta’s Twisted Soul Restaurant. Together, the three culinary powerhouses compare 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 guest from the U.K. and passes a family recipe down to her youngest daughter. Then, on the bluffs over the river, under mossy oak trees, the family gives thanks after a challenging year for everyone.

Carrie hires a friend to help the company sell more biscuits in grocery store chains and he lands their largest deal ever – 1,200 stores! Although a huge win, the celebration is short-lived as the team has just 45 days to determine logistics for the new order. With storage capacity nearing its maximum limit, how will they be able to bake, store and deliver 40,000 additional biscuits every week?

Carrie must rebalance her work and her life. In addition to the hundreds of daily decisions that need to be made, some big decisions loom about the future of Callie’s 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? The season ends with an eye to the future for Carrie, her team and her family.