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.