"This is a Mexi. To guarantee they puff, it is important to keep the oil at 375°F."
1 3/4 cups
Combine the first 4 ingredients. Cut in the shortening with a pastry blender until the mixture is just crumbly. Add milk stirring with a fork until dry ingredients are moistened.
Shape into a ball; turn dough out onto a lightly floured surface and knead gently until smooth (about 1 minute). Cover dough and let rest 1 hour.
Roll the dough into 1/16 inch thickness with a floured rolling pin. Using a pizza cutter cut the dough in to 3 inch squares, cover dough with a damp towel or cloth.
Pour oil to 2 inches deep in a heavy pot. Heat to 375°F Drop the dough a few at a time into the hot oil turning immediately to allow even puffing. Turn back over and cook until both sides are light golden brown. Drain on paper towels and repeat until all dough is used. Serve immediately with honey and cinnamon sugar.