In a large mixing bowl, combine the flour, baking powder, salt, and sugar. Mix well to ensure even distribution of the dry ingredients.
Add the vegetable shortening or softened butter to the dry mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
Gradually add the warm water to the mixture, stirring until a soft dough forms. You may not need all the water, so add it slowly.
Knead the dough on a lightly floured surface for about 2-3 minutes until smooth. Cover the dough with a clean kitchen towel and let it rest for 30 minutes.
After resting, roll out the dough to about 1/4 inch thick. Cut into squares or triangles, about 3 inches in size.
In a deep skillet or frying pan, heat about 2 inches of oil over medium heat until it reaches 350°F.
Carefully drop a few pieces of dough into the hot oil, frying them until they puff up and turn golden brown, about 2-3 minutes per side.
Use a slotted spoon to remove the sopapillas from the oil and drain them on paper towels.
Serve warm, drizzled with honey.