How She Rolls

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. 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, 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.