PONCHO'S MEXICAN BUFFET SOPAIPILLIAS

Ingredients

 * 4 Cups All-purpose flour
 * 1 & 1/4 tsp. Salt
 * 3 tsp. baking powder
 * 3 Tbsp. Sugar
 * 2 Tbsp. shortening
 * milk (about 1 1/4 cups)
 * Crisco for Frying

Directions

 * 1) Sift flour, measure, and sift again with the salt, baking powder, and sugar.
 * 2) Cut in the shortening, and add milk to make a soft dough just firm enough to roll.
 * 3) 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.
 * 4) Heat about 1 inch of oil in a frying pan to about 375 degrees.
 * 5) 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.
 * 6) You may want to sprinkle with cinnamon and sugar before eating.
 * 7) Drain on paper towels. Serve with honey.

Contributed by:
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