Herbed Buttermilk Biscuits

1-1/3 c all-purpose flour
1/3 c toasted wheat germ
2 t sugar
1-1/2 t baking powder
1/2 t baking soda
1/4 t salt
1 T each snipped fresh dill, parsley, and chives or green onion tops
2 T unsalted butter, cut into pieces
2/3 c buttermilk
2 T olive oil

Preheat the oven to 450.  Lightly grease a baking sheet and set aside.  In a large bowl, stir together the flour, wheat germ, sugar, baking powder, baking soda, and salt.  Stir in the herbs.

Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs.  With a mixing spoon, make a well in the center of the dry ingredients and pour in the buttermilk and oil.  Stir until just combined.

Place the dough on a lightly floured surface.  Using a lightly floured rolling pin, roll out the dough until 1/2" thick.  Using a 3-inch biscuit cutter, cut out rounds, gently rerolling the scraps, to make 9 or so  biscuits.  Transfer the biscuits to the prepared baking sheet and bake for 10 to 12 minutes or until golden.