The wheat germ makes them better – and different.
Combine the flour, wheat germ, baking powder and salt in a bowl. Stir well to blend. Cut in the shortening until the mixture resembles coarse meal. Add the cream and stir with a fork until all ingredients are moistened.
Turn out on to a lightly floured board and knead gently 20 times. Roll the dough to ½-inch thickness and cut with a floured 2-inch biscuit cutter. Bake on an ungreased baking sheet at 450 degrees F for 8 to 10 minutes.