Honey is a fermentable so you're adding gravity points. If it ferments out, those points are being converted to alcohol.
If you had 5 gallons of 1.059 beer, you had 295 gravity points in the fermenter. Honey is around 40 points per pound. If you added 4 pounds, then you added 160 gravity points. Honey is 12 lbs to the gallon, so you also added 1/3 gallon of volume. So you now have (295+160)/(5+1/3) = roughly a 1.085 beer. If your final gravity is 1.012, then your ABV is (1.085-1.012)*105*1.25 = about 9.6%.
If after all this, you don't have any honey aroma or flavor, consider stabilizing it like a mead (potassium sorbate, potassium metabisulfite) and then back-sweetening with additional honey so you have more residual unfermented honey (which will have a greater aroma and flavor).
The perception of honey often depends on its quality and variety. Maybe you need a more distinctive or flavorful honey. But I'd stop fermenting it pretty soon or it won't taste as much like a beer.