In a large mixing bowl, combine the flour, baking powder, sugar, and salt by whisking thoroughly. Form a well in the center and pour in the milk and honey. Stir together with a spoon or by hand until a sticky dough begins to take shape. Cover the bowl with a clean towel and set it aside to rest for 20 minutes.

Pour oil into a cast iron skillet or medium-sized pot until it reaches a depth of about three inches. Begin heating the oil to 300°F. Lightly flour your rolling surface and pin. If the dough remains sticky post-resting, lightly dust it with flour to prevent sticking.

Transfer the dough to the floured surface and roll it out to approximately 1/8-inch thickness in a rough square shape. Slice the dough into rectangles measuring roughly 4 by 3 inches. Prepare a tray lined with paper towels or a clean kitchen cloth to absorb excess oil.

Increase the oil temperature to 375°F. Gently place two to three rectangles at a time into the hot oil. Fry each batch for about one minute, flipping halfway through. The sopapillas should puff and achieve a light golden color, avoiding over-crispness. Move each batch to the lined tray to drain. Continue until all pieces are fried.

For optimal taste, serve immediately. Alternatively, keep the sopapillas warm in an oven preheated to 200°F while finishing the remainder. Offer alongside honey and apricot preserves for a classic presentation.