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Sopapillas are a delightful Mexican treat! These fried biscuit puffs are puffy and pillowy and a perfect dessert after a great Mexican meal. They are easy to make and one batch makes a lot of them. Sprinkle them with cinnamon and sugar, and a drizzle of honey and they will have your eyes rolling.

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Prep Time: 15 Minutes
Cook Time: 10 Minutes
Total Time: 25 Minutes
Servings: about 40 sopapillas


  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp. salt
  • 1 tbsp shortening
  • 2/3 cup lukewarm water
  • oil or shortening for frying
  • 2 Tbsp cinnamon
  • 1 tsp. cinnamon
  • honey


  1. Stir together the flour, baking powder, and salt. Cut in the shortening until the mixture resembles cornmeal. Gradually add the water, stirring with a fork (dough will be crumbly).

  2. Turn onto a floured surface and knead into a smooth ball. Divide dough in half; cover with a towel and let stand for 10 minutes.

  3. Roll each half into a 12 1/2x10-inch rectangle. Cut into 2 1/2-inch squares (do not re-roll or patch dough, it will become tough).

  4. Heat oil to 425°F. Fry a few at a time until golden (do not overcrowd pan or the oil temperature will drop and the sopapillas will become greasy rather than light and crispy). Drain on paper towels. Sprinkle with cinnamon and sugar, if desired, and serve with honey.

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