PS Add home made apple butter and you have dessert.

Using kosher salt in this recipe may explain why your biscuits are bland. You can’t substitute equal amounts of kosher salt for table salt, in a volume measure, because the crystals of kosher salt are much larger. Different brands of kosher salt have different sizes of flakes, but in general you have to use twice as much kosher salt (by volume not weight) as an equivalent in a recipe calling for table salt. So if you’re measuring 1/2 tsp. of salt needed for this recipe and using kosher, you’re probably only getting the actual salt taste of 1/4 tsp. or less. So that’s why your biscuits taste bland. In addition, because kosher salt’s flakes are so large, they sometimes do not melt completely and evenly in baked goods, which compounds the problem. For these reasons, I don’t recommend kosher salt in baking. But I don’t like the chemical taste of iodized salt (like Morton’s). So to maintain accuracy in my baking, I use fine-grained sea salt, which measures the same as table salt (called for in most recipes) but has a pure, nonchemical taste. You can easily find fine sea salt in bulk in a health food store or online, and many grocery stores now carry fine-grained sea salt in boxes.