Daisy, my 89-year-old grandma from Braselton, Georgia, knows how to turn out a good baked good. My friends sure love her recipes I’ve made, and a few have contacted me recently for the how-to. Here are a few of her classics:

Grandma Daisy’s Buttermilk Biscuits (the best in the world)

A “grandma’s house” tradition, these flaky golden biscuits are perfect topped with butter and honey. She’d often have honey fresh from a local farmer.

Grandma Daisy’s Zucchini Bread

While most folks have banana bread, it was always zucchinis that made it to Daisy’s oven—probably because lots of locals grow squash around Braselton. We always toasted any leftovers, and added butter of course.

• 3 eggs
• 3 c flour
• 2 c grated zucchini
• 1 c cooking oil
• 2 c sugar (I often put way less than this)
• 3 t vanilla
• 1 t salt
• 1 t baking soda
• 3 t cinnamon
• 1/4 t baking powder
• optional 1 c raisins
• optional 1/2 c chopped walnuts

Lightly beat eggs in bowl, then stir in oil, sugar, zucchini and vanilla. Combine dry ingredients in separate bowl, then stir into egg mixture until well blended. Add raisins and nuts. Bake in greased bread pans @ 375° for 1–1.25 hours.