How She Rolls

Food Series / 2 Seasons

Meet Carrie Morey --an award-winning baker, cookbook author and entrepreneur who is growing a tiny made-by-hand mail order biscuit company into a booming business with a ravenous following.

24m 31s / TV-G

How She Rolls

S1 E1 / 24m 31s / TV-G

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.

This Was Not Part of the Plan

S1 E3 / 24m 28s / TV-PG

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.

Farm to Table

S1 E4 / 24m 31s / TV-PG

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.

Warm and Buttery on the Inside

S1 E5 / 24m 32s / TV-PG

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.

Recipe for Success

S1 E6 / 24m 31s / TV-G

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.

How She Road Trips

S1 E7 / 24m 31s / TV-G

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.

Thanksgiving

S1 E8 / 24m 31s / TV-G

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.

You’re Gonna Need A Bigger Bakery

S1 E9 / 24m 31s / TV-PG

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.

Fear is Good

S1 E10 / 24m 31s / TV-PG

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.

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