Cover a plate with parchment paper or wax paper. In a shallow dish, combine buttermilk, salt, and pepper. Place pickles in mixture and set aside.
Pour the flour, cornmeal, bread crumbs and seasoning, into a resealable plastic bag; shake to mix well. Add pickles a few at a time and tumble gently to coat evenly with the flour mixture. Remove and place on prepared plate.
Heat oil to 365 degrees F (180 degrees C) in deep-fryer or heavy deep skillet.
Fry pickles in several batches until golden brown and slightly crisp on the outside with a moist interior, 1 to 2 minutes. Drain on paper towels.
Ranch Dip: Ingredients: 1/4 cup butter milk, 1 cup of real mayo, 1/2 cup sour cream, 1 clove of garlic made into paste, 1/4 cup fresh chopped parsley, chives, 1/4 teaspoon lemon juice ,salt and pepper to taste MIX all ingredients in a bowl except buttermilk. use butter milk to make it as thick or thin as you would like it.
Ingredients For the biscuits: Cooking spray 1 3/4 cups all-purpose flour 1 tablespoon plus 2 teaspoons baking powder 2 1/2 teaspoons sugar 1/4 teaspoon garlic salt 3 tablespoons vegetable shortening, at room temperature 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces 6 ounces grated yellow cheddar cheese (about 1 1/4 cups) 3/4 cup whole milk
For the garlic butter: 3 tablespoons unsalted butter 1 clove garlic, smashed 1 teaspoon chopped fresh parsley
Directions
Preheat oven to 450 degrees F (230 degrees C).
In a large bowl, sift together flour, salt and baking powder. Cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture. Add the milk and cheddar cheese; stir to combine. Drop batter by spoonfuls onto an ungreased baking sheet.
Bake in preheated oven for 12 to 15 minutes, until lightly browned. While biscuits are baking mix melted butter, minced garlic and parsley. Brush garlic butter over hot baked biscuits.
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