Southwestern Sourdough Sopapillas

1 cup flour
3/4 teaspoon salt
1 1/2 teaspoon baking powder
2 tablespoons shortening
1 cup sourdough starter
high heat cooking oil (for frying)

In a large bowl, mix all the dry ingredients together, then cut in the shortening until the mixture looks like cornmeal. Now add the sourdough starter to the dry ingredients. Quickly stir with a fork to moisten the dry ingredients. Dump the mixture onto a surface that has been coated with flour. Knead the dough until smooth, adding sprinkles of flour if needed. Cover with a clean kitchen towel and let sit for 5 minutes.
Put dough on a work surface and roll out into a 12x15 size, about 1/4 inch thick. Once rolled out, cut into 3 inch triangles. 

Pour several inches of oil in a large Dutch oven or deep cast iron skillet and heat to 400 degrees, then fry the triangles in the hot oil for 2 or 3 minutes, flipping over so they get golden brown on both sides. Remove to drain and cool on paper towel covered rack.  Sprinkle powdered sugar or cinnamon sugar over to serve.  May be served with dips.