Second both of the above: Maltodextrin to increase body and less simple sugar (read honey) in the beer. Simple sugars thin body and dry out beer.
How much maltodextrin would you recommend for 5 gallon batch?
Your best bet would be to make a strong solution of maltodextrin and test dose a measured amount of beer, then scale that up to dose the rest of the batch before packaging.
Absent any other specs and assuming a mid-range beer of 1.050, that's nearly 20% adjunct sugar. No wonder it's dry. If I was you, I'd just bottle it and see how it drinks. It'll be crisp and light and crushable. You'll be able to tweak the recipe next time for something with more malt flavor and body. If you experiment with stuff you're not familiar with in an effort to "save" it, you're almost certainly going to make it less enjoyable.
There's always shandys
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What was your OG? An FG of 1.009 really isn't particularly low. I have pales that finish to 1.007 and are still malty and balanced. When you start seeing 1.002 to 1.004 with some of the Belgian yeasts, for instance, that's really quite dry, but 1.009?...not so much.
That is an excellent point, carbed beer can taste way different than still beer. Carbed it up and taste it, if you still don't like it, than doctor it up or just drink it. It's okay to make mistakes as long as you learn from them.
