Biscuit and flaked wheat really should both be mashed with enzymatic base malt to convert their starches into sugars. It won’t ruin the beer, but it will leave some haze and a ready source of food for microbes besides the primary ale yeast.
How bitter do you want it? I’d probably do Willamette near the start of the boil and the saaz with ~5 minutes left for their spicy aroma. It won’t be too bitter, but it will be enough to balance out the malt.
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