Sift dry ingredients together in a large mixing bowl. Add shortening and water, work them with your hands to make a soft, pliable dough. Add more water, 1 tsp. at a time, if the dough feels too dry. Gather dough into a ball and wrap in plastic wrap. Put dough in refrigerator and chill for at least 1 hour so it will firm up a bit and be easier to roll and cut. (Dough can be prepared a day ahead, refrigerated.) Unwrap dough and put on lightly floured surface, cut in half. With a floured rolling pin, roll each piece of dough into a circle, about 1/4 inch thick. Using a pizza cutter, cut the dough into triangles as you would a pizza. You should end up with 6-8 triangles per circle. Heat 2 inches of oil to 375 degrees Fahrenheit in a heavy skillet or use a Fry Daddy. Fry a few of the sopapillas at a time, keeping an eye on the oil temperature. As the sopapillas puff up and rise to the surface, flip them over with a slotted spoon or skimmer; about 2 minutes on each side. Carefully remove sopapillas from the oil and drain on several paper towels. Cool. Drizzle with honey or sprinkle with cinnamon and sugar.