Poncho’s Mexican buffet sopapillas

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