In a large mixing bowl, whisk together the flour, baking powder, and salt.

Add the shortening, butter, or lard, and using your fingers rub it into the flour mixture.

Slowly add in the warm water or milk, stirring until a dough forms. Depending on the quality of your flour and how long it’s been sitting in your pantry, you might not need all the liquid or you might have a little more to have the right consistency of dough.

Knead the dough inside the bowl or transfer it to a working surface for a few minutes, or until it becomes smooth and elastic.

Cover the dough and let it rest for at least 30 minutes, this will allow the dough to relax making it easy to roll.

Roll out the dough on a lightly floured surface into a rectangle shape about 1/4 inch in thickness.

Using a knife or pizza roller, cut the dough into small 2-inch squares, you can also use a cookie cutter and cut them its round shapes or shape them into rectangles or triangles. Cover the dough pieces until ready to fry to prevent them from drying.

Heat the oil in a deep fryer or large pot to 350°F (175°C).

Carefully add the sopaipillas to the hot oil and fry for 1-2 minutes on each side, or until golden brown.

Remove the sopaipillas from the oil and drain them on a paper towel-lined plate.

Serve your sopaipillas warm, dusted with icing sugar, or coated with a sugar-cinnamon mixture. Another option dip or drizzle with honey.

Enjoy!