Oh yeah,Honey biscuit. I love that combo. Although almost 10% of honey may be a bit much but i guess if you hop it pretty good maybe that would be ok then. I found a little goes a long way with the honey malt. Ive never used that much of % of honey malt yet.
Post back your recipe and tell us how it turns out after its finished. Woops,you adjusted the recipe.
With the sweet buttery taste i would get a yeast like an english type maybeif you like them, that has some dyactle in it and try to hit a temp that will emphasize it. Or something that emphasizes malt,maybe lower attenuating without muting hops.
I had the same idea when i brewed my english honey biscuit, although it wasnt real estery with the yeast but turned out really well. Mine wasnt an ipa but more of a english mild or esb type.Think i was going for an esb but i think it wasnt exactly an esb technically.Although i liked it alot more than the Lakefront esb i did,not to mention that beer commercially i thought is just ok/good anyway. Well,that turned into a ramble. Now i wish i had some honeymalt,i delayed making an ipa today for tomarrow because i havent decided the grainbill exactly.Maybe some golden naked oats and toasted malt.