Poncho’s Mexican Buffet Sopapillas

4 cups all-purpose flour
1 1/4 teaspoons salt
3 teaspoons baking powder
3 tablespoons sugar
2 tablespoons shortening
1 1/4 cups milk
vegetable oil for frying

Sift flour, measure, and sift again with the salt, baking powder, and sugar. Cut in the shortening, and add milk to make a soft dough just firm enough to roll. Cover bowl and let dough stand for 30 to 60 minutes; then roll 1/4 inch thick on lightly floured board and cut in diamond-shaped pieces.
Heat about 1 inch of oil in a frying pan to about 375 degrees. Add a few pieces at a time, so that you do not cool the oil too quickly. Turn at once so they will puff evenly, then turn back to brown both sides. Drain on paper towels.
You may want to sprinkle with cinnamon and sugar before eating. Serve with honey.