Carrie Morey runs a growing business from her kitchen, her car, food festivals, her daughter's volleyball games and anywhere else she finds herself.

Carrie prepares to open a new store in Charlotte, N.C., and still make it home in time for her daughter's birthday; soon after the opening, COVID-19 strikes.

As the coronavirus overtakes America, Carrie Morey sheds staff and runs out of flour, but also discovers a new path to success.

Carrie and her employees visit a South Carolina dairy farm to see how buttermilk is made; Carrie makes biscuit's with the farmer's wife.

Carrie makes shrimp and grits on the water with her father and creates a feast with her mother; Carrie and her friends host a girls-only dinner, recalling how they launched the biscuit empire.

Between meetings and creating recipes for a new cookbook, Carrie mentors a new online baker; Carrie meets with barbecue chef Rodney Scott to discuss business and collaborations.