Preheat the oven to 425 degrees F and line a baking sheet with parhment paper.

In a large bowl, whisk the flour, baking powder, soda, wheat germ, salt, lemon zest and thme together. Using your fingers (or a pastry cutter), cut in the butter until the mixture has only pea sized crumbs of butter remaining. Make a well in the center and pour the buttermilk into. Mix with a wooden spoon untilt he dough just comes togehter (it will still be sticky and loose).

On a lightly floured surface, turn the dough out and knead until it holds, 3 or 4 times. With biscuits, always be careful to not overwork the dough. Dust a rolling pin with flour and roll the dough into a 1/2" thick disk.

Cut biscuits out with a round cutter dusted in flour. Arrange on the baking sheet 2" apart from one another and gently reroll any excess dough and turn that into a biscuit or two as well.

Brush the top of each biscuit with a bit of water and sprinkle with salt and thyme. Bake the buscuits until fluffy and lightly golden, about 12 to 15 minutes.

Remove from oven and cool 5 minutes before serving.