This is a little off topic but take it for what it's worth, the recipe could be more authentic with a few minor changes.
-Instead of light LME use Pilsen
-For crystal 40 use the Belgian version CaraMunich
-For CaraPils use Belgian Carmel Pils
-Lose the 2 min Golding addition. Belgian ales have very little if any late hop additions, it's all about the yeast character.
A side note, Biscuit really needs to be mashed. I can't remember if it has enough enzymes to self convert so may need the help of a base malt. You can get away with steeping it, it's just not ideal.