I am going with this in regard Safale-33.... It's been a long time since I've used it. I am assuming that it will ferment out (attenuate) at 65% to 70%, and that you're efficiency will be around the same 70%.
Yooper, is right... the Biscuit is a little much. A half-pound (8 oz) would do fine. You might also consider reducing your Caramel 10 usage... to maybe 8oz as well.... and the hop bitterness will just about match.
I assume you know how to keep your ferment temperatures under control. Clean crisp fermentations, IMO, are better in the early stages of learning brewing so that off-flavours can be learned about.
When you get a feel for your system, you can do greater varieties of stuff. You see, if the batch comes out all malty (not neccessarily sweet) and finishes high then you know it was something in your conversion. The caramel can throw your guess off. Sticking with one ingredient and perhaps a two-small ingredients when first starting out is good advice.
If you don't mind, I routinely brew with almost entirely pale malt and pinch of this and a pinch of that. I try to rely upon mash temperature and fermentation temperature adjustments to make different brews. In a lot of ways, making beer is life trying to adjust your sights on your rifle: Get your posture, eye-relief, breath control, trigger discipline in early and you are shooting good groups at 36-meteres on calm, partly-cloudy days, you can progress to shooting at 200-meters learning to adjust your windage, then you can progress to 300-meters and learn to adjust elevation, then move back to 200-meters, rinse and repeat, and finally move to 500-meters and rock the socks off of them! Annihilating your target!!
http://www.fermentis.com/SHARED/Doc_52528.pdf