Preparation

• Heat the oven to 450°F.
• Toss the tomatoes,  oil, chives, 1/4 tsp. salt and 1/4 tsp. pepper in a 6-cup baking dish until well coated. Roast for 15 minutes.
• Meanwhile, whisk the flour. baking powder, baking soda, and 1/4 tsp. salt in a medium bowl. Cut in the butter until the mixture resembles coarse meal. Stir in the Havarti, dill, and thyme. Add the milk, and stir just until the mixture comes together.
• Drop 8 heaping spoonfuls of batter on top of the tomatoes, and return to the oven until the biscuits are golden and the tomatoes are bubbling, 13 to 15 minutes. Let cool slightly before serving.